Sweet potato banana bread w/praline icin
32 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Oil |
| 4 | Eggs | |
| 2 | cups | Sugar |
| 3 | Ripe bananas; mashed | |
| 2 | mediums | Sweet potatos cooked and peeled |
| ½ | teaspoon | Salt |
| 3½ | cup | White flour |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Ginger |
| 1½ | cup | Wholewheat flour |
| ⅔ | cup | Milk with: |
| 2 | teaspoons | Vinegar in it |
| 1 | cup | Pecans; roasted and chopped |
| ½ | cup | Brown sugar |
| 2 | tablespoons | Unsalted butter |
| 1 | cup | Roasted pecans |
| 4 | cups | Confectioner\"s sugar |
| ¼ | cup | Water |
Directions
PRALINE ICING
From: esined@... (Denise Gaunt) Date: 21 Aug 1995 22:51:09 -0500 Roast pecans in oven for 8 minutes at 350 degrees. Cool. Blend oil, eggs, sugar, bananas and sweet potato. Puree with an electric mixer in bowl on high for 2 minutes or by hand. Add whole-wheat flour and roasted pecans.
Pour into 2 loaf pans. Bake at 350 for approximately 1 hour and 15 minutes.
Praline Icing: Cook brown sugar and butter over medium heat until melted (approximately 2 minutes); add pecans and remove from heat. Cool in bowl.
Add confec- tioner's sugar and half the water. Blend, add more water as needed to make a thin icing. Remove bread from pan while hot and ice the loaves.
REC.FOOD.RECIPES
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