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Thursday, May 21, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Tonya Bredamus
  • 2 cups sugar
  • 1 cup unsalted butter at room temperature
  • 6 very ripe medium bananas
  • 4 large eggs, beaten
  • 1 TBS lemon juice
  • 2 tsp. grated orange rind
  • 21â�„2 cups cake flour
  • 2 tsp. baking soda
  • 1 tsp. salt
Preheat oven to 350 degrees. Butter two 9- by- 5-inch loaf pans.
Cream the sugar and butter until light and creamy. Add the bananas, eggs, lemon juice and orange rind; beat until uniformly blended.
Sift together the dry ingredients and fold lightly but thoroughly into the banana mixture. Pour the batter into the prepared pans. Bake for 45 to 50 minutes until the loaves are firm in the middle and the edges begin to pull away from the pans. Cool on racks for 1�2 hour before removing from pans.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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