| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs, Grains |
|
Fruit, Sweet bread |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
tb |
Milk |
| 1 |
ts |
Vinegar |
| 1 |
c |
Sugar |
| 1 |
|
Stick unsalted butter; (1/2 cup) |
| 2 |
lg |
Eggs; beaten lightly |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
ts |
Dbl acting baking powder |
| 2 |
c |
All purpose flour |
| 1/3 |
c |
Chopped walnuts |
| 2 |
|
Ripe bananas; mashed |
| 1/2 |
c |
Confectioners' sugar |
| 1/2 |
|
Stick unsalted butter; (1/4 cup) |
| 1 |
ts |
Vanilla |
| 2 |
tb |
Milk |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
make the bread: Preheat the oven to 350 degrees. In a small bowl combine
the milk and the vinegar and let the mixture stand for 15 mins. In the bowl
of an electric mixer cream together the sugar and the butter until the
mixture is light and fluffy and beat in the eggs and the vanilla, beating
until the mixture is smooth. Stir together the milk mixture, baking soda,
salt and baking powder, beat the mixture into the butter mixture in
batches, alternately with the flour, beginning and ending with the flour,
and beat the batter until it is smooth. Fold in the walnuts and the
bananas, pour the batter into a greased loaf pan, 9x5x3", and bake the
bread in the middle of the oven for 1 hour, or until a tester comes out
clean. Let the bread cool in the pan on a rack for 15 mins. and turn it out
onto a plate.
make the glaze: In a food processor blend the confectioners' sugar, butter,
vanilla, milk and salt until the glaze is smooth and creamy. Drizzle the
bread with the glaze and let it stand for 10 mins. before serving.
Recipe by: Gourmet Posted to KitMailbox Digest by sadrod <pax@pacbell.net>
on Aug 03, 1997
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