9
Best Banana Bread
Chunks of dried bananas, nuts, and dates
make this a delightful breakfast bread.
3
/
4
cup margarine or butter
2
cups flour
1-
1
/
2
cups sugar
1
teaspoon soda
2
eggs
1
/
2
teaspoon salt
1
teaspoon vanilla
1-
1
/
2
cups mashed ripe banana
(4 to 6)
1
/
2
cup chopped dried banana
1
/
2
cup chopped pecans
1
/
2
cup buttermilk
1
/
2
cup chopped dates
2
tablespoons cup raw sugar,
turbinado style
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
turbinado style sugar over tops of loaves.
Bake in preheated oven about 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
Fruit Hors d’Oeuvres
Serve these savory Hors d’Oeuvres at your
next party.
24
pieces halved dried fruit
(apricots, peaches, pears, or
prunes)
1
/
8
teaspoon paprika
1
/
3
cup shredded Monterey Jack
cheese
3
ounces cream cheese, softened
1
/
3
cup shredded sharp Cheddar
3
tablespoons plain yogurt
cheese
1
/
4
cup chopped slivered almonds
Dried fruits should be pliable. If too hard,
allow to stand in boiling water 5 minutes to
soften. Drain. In small bowl, beat cream
cheese until fluffy. Stir in sour cream,
paprika, Monterey Jack and Cheddar
cheese and chopped almonds. Spoon
1 teaspoon filling into pit cavity of each
piece of dried fruit. Garnish with parsley.
Makes 24 appetizers.
Awesome Bran Muffins
Make these for breakfast, and pop the
extra in your children’s lunch box!
1
cup bran
2-
1
/
2
cups all-purpose flour
1
cup boiling water
2-
1
/
2
teaspoons baking soda
1
/
2
cup margarine
1
/
2
teaspoon salt
2
cups buttermilk
1
cup chopped dried apple,
dates, raisins, pineapple
2
eggs, beaten
1
cup granulated sugar
1
/
2
cup chopped walnuts or pecans
1
/
2
cup brown sugar, firmly packed
2
cups bran
1
/
4
cup coarse sugar
Preheat oven to 400°F (205°C). Fill 24
muffin pans with muffin liners. Spray
muffin liners with vegetable spray.
64913 MetalWareBiLing300-03005 10/25/01 2:07 PM Page 9
