Preheat oven to 350 degrees. Combine dry ingredients and sift together. Cream peanut butter, shortening, sugar and eggs and beat well in large mixing bowl. Add banana pulp. Mix in dry ingredients. Mix well, but do not beat. Pour batter in to a well-greased loaf pan and bake for 1 hour or until tests done. Cool before slicing. Makes 1 loaf. Wrap tightly when cool. Posted to Bakery-Shoppe Digest V1 #213 by Shelley Sparks
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|Serving Size: 1 Serving (1640g)|
|Recipe Makes: 1|
|Calories from Fat: 1842 (37%)|
|Amt Per Serving||% DV|
|Total Fat 204.6g||273 %|
|Saturated Fat 46.7g||233 %|
|Monounsaturated Fat 88.5g|
|Polyunsanturated Fat 52g|
|Cholesterol 2115mg||651 %|
|Sodium 2095.5mg||72 %|
|Potassium 3054.2mg||80 %|
|Total Carbohydrate 697.9g||205 %|
|Dietary Fiber 27.2g||109 %|
|Sugars, other 670.7g|
|Protein 133.2g||190 %|
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Calories per serving: 5026
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