Bishop Bread

• 1 cup sugar
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon vanilla
• 1 cup mashed ripe banana (2 medium)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate piece
• 1 cup chopped roasted peanuts

1. Heat oven to 350u0b0F.
2. Grease and flour a 9 x 5-inch loaf pan, set aside.
3. In a large bowl, beat sugar, shortening, eggs and vanilla until light and fluffy.
4. Beat in bananas.
5. Stir together flour, baking powder and salt.
6. add to banana mixture.
7. Stir just until dry ingredients are moistened.
8. Fold in the chocolate pieces and 2/3 cup of the peanuts.
9. Pour batter into prepared pan.
10. sprinkle with remaining peanuts.
11. Bake in a 350u0b0F oven for 60 to 70 minutes or until toothpick inserted in center comes out clean.
12. Cool in pan 10 minutes.
13. Remove from pan and cool on wire rack.
14. ALTERNATIVE:.
15. For mini-loaves, prepare batter as above.
16. Grease and flour 8 mini-loaf pans (4 1/2-inch x 2 1/2-inch x 1 1/2-inch).
17. Pour 1/2 cup batter into each pan and sprinkle with chopped peanuts, about 2 teaspoons per loaf.
18. Bake in a 350u0b0F oven for 25 to 30 minutes or until toothpick inserted in center comes out clean.
19. Cool in pan 10 minutes.
20. Remove from pan and cool on wire rack.

sugar, shortening, eggs, vanilla, mashed ripe banana, flour, baking powder, salt, semisweet chocolate, peanuts

Taken from www.food.com/recipe/bishop-bread-178862 (may not work)