I had three very ripe bananas, so I went looking for a bread recipe to try. I came upon this and it looked really good. It was! A couple of suggestions. I used three bananas which didn't seem to affect the consistency of the bread. I separated the batter into two pans and there was plenty to make two loaves. I lowered the bake time to 50 minutes. We aren't fond of nuts in our breads, so I left out the nuts and it was fine without them. Really good toasted with butter for breakfast! A great alternative to banana bread!
16 Servings
Prep: 15 min. Bake: 80 min. + cooling
Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple
Directions:
In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts.
Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple. Transfer to a greased 9-in. x 5-in. loaf pan.
Bake at 350° for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Nutrition Facts: 1 serving (1 slice) equals 239 calories, 11 g fat (6 g saturated fat), 42 mg cholesterol, 236 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.
Taste of Home: Winning Recipes
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