3/4 c Oil
4 Eggs
2 c Sugar
3 Ripe bananas; mashed
2 md Sweet potatos cooked
-and peeled
1/2 ts Salt
3 1/2 c White flour
2 ts Cinnamon
1 ts Ginger
1 1/2 c Wholewheat flour
2/3 c Milk with:
2 ts Vinegar in it
1 c Pecans; roasted and chopped
PRALINE ICING
1/2 c Brown sugar
2 tb Unsalted butter
1 c Roasted pecans
4 c Confectioner”s sugar
1/4 c Water
From: esined@inforail.MV.COM (Denise Gaunt)
Date: 21 Aug 1995 22:51:09 -0500
Roast pecans in oven for 8 minutes at 350 degrees. Cool. Blend oil, eggs,
sugar, bananas and sweet potato. Puree with an electric mixer in bowl on
high for 2 minutes or by hand. Add whole-wheat flour and roasted pecans.
Pour into 2 loaf pans. Bake at 350 for approximately 1 hour and 15 minutes.
Praline Icing: Cook brown sugar and butter over medium heat until melted
(approximately 2 minutes); add pecans and remove from heat. Cool in bowl.
Add confec- tioner’s sugar and half the water. Blend, add more water as
needed to make a thin icing. Remove bread from pan while hot and ice the
loaves.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
32 Servings
