on this afternoon's agenda, courtesy of the metropolitan cookbook, copright 1964. i scored this cooking pamphlet, published and distributed by the metropolitan life insurance company and stamped with the salesman's name (robert l. johnson) and office address (petaluma, calif. 94592), at the alameda antiques faire yesterday. (my substitutions are italicized in parentheses.)
peanut butter loaf
1-3/4 cups sifted enriched flour (unbleached all-purpose flour)
2 t baking powder
1/2 t salt
1/4 t baking soda
1/3 cup shortening (kerrygold butter)
3/4 cup crunchy peanut butter (natural crunchy peanut butter)
2/3 cup sugar (organic unbleached cane sugar)
2 eggs, lightly beaten (large organic grade-aa eggs)
1 cup mashed ripe bananas (2 or 3 medium bananas)
set oven for moderate, 350. mix and sift first 4 ingredients. cream shortening (butter) and peanut butter; add sugar gradually while creaming. continue to cream until light and fluffy. add eggs; beat well. stir in dry ingredients alternately with mashed bananas; mix well; but do not beat. spoon batter into well-greased loaf pan, 8 by 4 by 3 inches. bake 1 hour (50 minutes).
3 comment(s):
This sounds delish! And it will help my 14 year old get through until lunch (I homeschool). He's constantly hungry at 10:00 in the morning. Ha!
That sounds delicious! Love the quilt design too! Barbra
http://barbraotten.blogspot.com
It was actually a little dry (which really shouldn't have been such a surprise, I suppose!) so the next time I'd add a tablespoon of vegetable oil to the batter to moisten it a bit more. We added chocolate chips, and sprinkled Turbinado on top before baking (for just 50 minutes, not an hour). And my husband ate his slices with jam on top.
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