| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Breads/, Banana | 1 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | c | Sugar |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1/2 | c | (1 stick) cold butter or margarine, cut in pieces |
| 1 | c | Mashed ripe bananas (about 2 large bananas) |
| 1 | c | Coarsely chopped walnuts |
| 1/4 | c | Finely chopped candied ginger |
| 2 | Eggs | |
| 1 | ts | Vanilla —-crunch topping——- |
| 1/2 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 1/4 | c | (1/2 stick) butter or margarine, melted |
| 3/4 | ts | Ground cinnamon |
| 2 | tb | Confectioners. sugar |
INSTRUCTIONS
Makes 1 loaf (12 slices) for $3.82. 1. Heat oven to 350-F Grease 9 x 5 x 3-inch loaf pan.* 2. Combine flour, sugar, baking powder and salt in large bowl. With pastry blender or 2 knives used scissor fashion, cut in butter until mixture resembles coarse crumbs. Stir in bananas, walnuts, ginger, eggs and vanilla until mixture is just moistened. Spoon batter evenly into prepared pan. 3. Prepare crunch topping: Combine flour, sugar, butter and cinnamon in a small bowl. Sprinkle evenly over batter. 4. Bake in 350-F oven for 70 minutes or until wooden pick inserted in center comes out clean. If bread begins to brown too quickly, cover loosely with foil. Cool bread in pan 10 minutes. Remove bread from pan to wire rack to cool completely. Sprinkle cooled bfead with confectioners' sugar. *For Muffins: Grease twelve 4 1/2 X 2 1/2-inch muffin-pan cups. Bake at 350-F for 20 minutes or until wooden pick inserted in center comes out clean. MC Busted by Martha Hicks Posted to MC-Recipe Digest V1 #922 by "Nitro_II " <Nitro_II@classic.msn.com> on Nov 25, 97
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