Next    Index	Sharon Anne, Share Alike... Cooking!  |   home    about me   contact us
Banana Bread (w/ Pecan Topping) Yield: 3 small loaves 1 c sugar 1/2 c shortening 2 eggs, beaten 3 bananas, mashed 1/4 c BB BUTTERMILK 2 c all-purpose flour 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt	Butter Pecan-Coconut Topping (recipe below) Photo© by Sharon Anne		Info Pages Better Bread Ideas   MFS Chart (favorite ingred.) Great Ingredient Links Share Alike Shortcuts Tight-Wad Tips Cooking With Distilled Water Click to join sharealikecooking
Preheat oven to 350° F. Cream together sugar and shortening. Stir in eggs, bananas and buttermilk. Combine dry ingredients and stir into banana mixture. Pour into 3 small greased loaf pans. Bake: 40 minutes. Top warm loaves with Butter Pecan-Coconut Topping. Per Serving: 118 Calories; 5g Fat (38.7% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 108mg Sodium.
Butter Pecan-Coconut Topping Yield: 1 1/3 cups (Half the recipe to top BANANA BREAD, except for egg) 1/2 c granulated sugar 4 Tbsp butter, softened 3 Tbsp BB BUTTERMILK 1 egg yolk 1 tsp vanilla extract 2/3 c chopped pecans 3/4 c coconut flakes In a small saucepan, combine sugar, butter, buttermilk and yolk together. Whisk constantly, over medium heat. It'll first boil up then after 3-5 minutes, darken and thicken. Remove from heat; stir in the vanilla, pecans and coconut. Spread topping, over tops of banana bread loaves, slightly chill to set up. Serving Ideas: Topping for carrot cake or German Chocolate cakes. Per Serving: 34 Calories; 2g Fat (60.5% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 15mg Sodium. Top