Guatemalan banana bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour,All-Purpose |
| ½ | cup | Sugar |
| ½ | cup | Brown Sugar -- Packed |
| 3½ | teaspoon | Baking Powder |
| ⅓ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon,Ground |
| ½ | teaspoon | Allspice,Ground |
| 1¼ | cup | Bananas,2 large -- Mashed |
| ¼ | cup | Milk |
| 3 | tablespoons | Vegetable Oil |
| 1 | Egg,Large | |
| 1½ | teaspoon | Lime Peel,Grated |
| 1 | tablespoon | Lime Juice,Fresh |
Directions
The spices and lime peel and juice are common ingredients in Guatamalan dessert breads. 1-Heat oven to 350 degrees. Grease bottom only of 9x5x3 loaf pan or 2 pans of 8 1/2x4 1/2x2½ inches. These last pan sizes are common for holiday bread baking. 2-Mix all ingredients; beat for 30 seconds. Pour into pan and bake until wooden pick comes out clean. Large pan about 70-80 minutes, smaller pans 55-60 minutes. 3-Cool slightly.
Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than 1 week. Jo Anne Merrill
Recipe By : Jo Anne Merrill From: Date: File