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Breakfast
Recipies
Banana Bread
Chunks of dried banana gives this old favorite a new twist.
Preheat oven to 350°F (175°C). Generously grease and flour 3 small (3" x 5") loaf
pans or two medium (3-1⁄2" x 7-1⁄2") loaf pans. Cut waxed or parchment paper to fit
bottoms and line pans. In a large bowl, cream margarine or butter with sugar. Add eggs
and vanilla. Mash banana in separate bowl with a fork. Add to margarine/egg mixture.
In a separate bowl, combine flour, soda, and salt. Stir until well mixed. Add flour to
creamed mixture alternately with 1⁄2 cup buttermilk, blending just until combined.
Fold in dried banana chunks, pecans, and dates. Pour into prepared pans. Sprinkle raw
sugar over tops of loaves. Bake in preheated oven for 45 minutes, until a wooden pick
inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan and cool
on a cooling rack.
Makes 3 small or 2 medium loaves.Variation: Add dried pineapple instead of dates.
3
⁄
4
cup margarine or butter
1-
1
⁄
2
cups sugar
2 eggs
1 teaspoon vanilla
1-
1
⁄
2
cups mashed ripe banana
(4 to 6 bananas)
1
⁄
2
cup buttermilk
2 cups flour
1 teaspoon soda
1
⁄
2
teaspoon salt
1
⁄
2
cup chopped dried banana
1
⁄
2
cup chopped dates
1
⁄
2
cup chopped pecans
2 tablespoons raw sugar (plain
sugar may be substituted)