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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | butter softened |
| 3/4 Tasse | sugar granulated |
| 1 | egg |
| 1 Teelöffel | vanilla |
| 1 Tasse | Mashed ripe bananas ( 2to3 ) |
| 1/2 Tasse | yogurt plain |
| 1 3/4 Tasse | all-purpose flour |
| 1 Teelöffel | baking powder |
| 1 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 3/4 Tasse | Coarsely chopped red and green candied cherries |
| 1/2 Tasse | Toasted slivered almonds |
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Cut waxed paper strips to line sides of four 14 oz. Cans; set aside.
In bowl, beat butter with sugar until light and fluffy. Beat in egg and vanilla. Stir in bananas and yogurt until well blended.
Combine flour, baking powder, baking soda and salt; stir into banana mixture until just combined. Stir in cherries and almonds. Divide among prepared cans; place on baking sheet.
Bake in 350°°F oven for 45 minutes or until cake tester inserted into center comes out clean. Let cool; remove paper. (Loaves can be frozen for up to 1 month.) Makes 4 loaves. Typed in MMformat by cjhartlin@email. Msn. Com
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