RECIPE FROM "THE
(Contributed by Mary Ann Moore)
oven to 350 degrees.)
Stir together the following dry ingredients:
2 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 cups sugar
1/2 tsp lemon peel
the following to dry ingredients using an electric mixer until
creamy. Beat two more minutes at medium speed.
2/3 cup Crisco
1 cup buttermilk
1 tsp vanilla butter and nut flavoring
2 tsp coconut flavoring
3 medium ripe bananas, sliced
Add the following and beat two more minutes at medium speed:
Add the following. Fold in by hand. Do not use mixer:
1 cup chocolate chips
1 cup coconut flakes
1 cup raisins
Grease two loaf pans with Crisco, line with waxed paper and spray waxed paper with Pam or grease with Crisco.
Fill loaf pans about half full with batter and top each with 1 tbsp of coconut flakes. Bake at 350 for 1 hour and 15 minutes. Remove from oven, cool on cake rack and unmold when cool. When cold, wrap in foil. Leave unrefrigerated for about 12 hours before serving. Freezes well and can be kept for several weeks.
YIELD: 2 12-inch loaves
Mary Ann's Note: I have been unable to locate vanilla butter & nut flavoring so I use 1/2 tsp of vanilla and 1/2 tsp of butter flavoring. Also, I do not care for raisins in this loaf so I skip the raisins and add 2 cups of chocolate chips. This loaf is very rich but delicious. Enjoy!