|1 cup||All-purpose flour|
|1 teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|1½ teaspoon||Instant coffee crystals|
|1 tablespoon||Hot water|
|1||Slightly beaten egg|
|⅔ cup||Mashed ripe banana (2 medium)|
|2 tablespoons||Cooking oil|
|¼ cup||Almond brickle pieces|
Grease a 7½ x 3 ½ x 2-inch loaf pan; set aside. In a medium mixing bowl stir together the flour, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients. Set aside.
In a small mixing bowl dissolve the coffee crystals in the hot water. Add the egg, banana, sugar, and oil. Stir till combined. Then stir the banana mixture into the dry mixture just till moistened (batter should be lumpy).
Fold in the brickle pieces. Pour batter into the prepared pan. Bake in a 350 degree oven for 35 to 40 minutes or till a wooden toothpick inserted near the center comes out clean. Cool the bread in the pan for 10 minutes.
Remove from pan and cool slightly on a wire rack. Serve warm or cool.
NOTE: For chocolate-chip banana bread prepare bread as directed, except substitute ¼ cup miniature semisweet chocolate pieces for the almond brickle pieces.
Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Nov 18, 1997
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