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Crossroads Banana Bread

Excerpt from At Home, At Sea:
Recipes from the Maine Windjammer
J&E Riggin By Annie Mahle

4 ripe bananas, peeled and mashed
1 teaspoon lemon juice
1 cup sugar
½ cup shortening
2 large eggs
2 tablespoons buttermilk
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder

Preheat oven to 350°. Grease one loaf pan.
In a small bowl, pour the lemon juice and
buttermilk over the mashed bananas; set aside.

In a large bowl beat the sugar, shortening
and eggs until fluffy.  

In a separate bowl, mix together the flour,
baking soda and salt.

Mix about 1/3 of the flour mixture into the
sugar and egg mixture, then mix in about
1/3 of the banana/milk mixture.  Repeat
two more times until everything is mixed in.

Bake for 1 hour, or until a fork comes out clean.
Cool for 20 minutes in the pan before removing.

Makes 1 loaf
The Heart of New England
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