Recipe: banana nut cinnamon swirl bread
This is so good ! I love it spread with strawberry all-fruit spread for breakfast!
Bread
1/2 cup Egg Beaters ® 99% egg substitute (or 2 eggs).
2 tablespoons milk.
1 large ripe banana, broken into 1-inch pieces.
1 1/2 tablespoons butter.
1 1/2 tablespoons granulated sugar.
1 1/2 teaspoons salt.
3 cups bread flour.
2 1/4 teaspoons bread machine yeast.
Roll the dough into a rectangle no more than 9 inches wide, or the length of your loaf pan. Spread the softened butter over the dough.
Put the dough ingredients in the bread pan in the order suggested by your bread machine instructions. Set for white bread, dough stage. Press start.
Combine the brown sugar in the small bowl, cinnamon and nuts. Sprinkle the cinnamon mixture evenly over the dough. Roll up the dough, jellyroll fashion, starting with the short, 9-inch side, forming a loaf; pinch the edge to seal.
Bake the loaf in the preheated 350 degree F oven for 30 to 45 minutes or until the loaf is golden brown.
Spray a 9 1/2- inch loaf pan with no-stick spray. Preheat the oven to 350 degrees F.
Yield: 1 (1 1/2- pound) loaf.
Filling.
1 1/2 tablespoons softened butter.
3 tablespoons brown sugar.
3/4 teaspoon ground cinnamon.
3 tablespoons chopped pecans (or walnuts).
Serving Ideas: Delicious served with butter and strawberry fruit spread!
Preheat the oven to 350 degrees F.
Put the dough ingredients in the bread pan in the order suggested by your bread machine instructions. Set for white bread, dough stage. Roll the dough into a rectangle no more than 9 inches wide, or the length of your loaf pan. Roll up the dough, jellyroll fashion, starting with the short, 9-inch side, forming a loaf; pinch the edge to seal.
Bake the loaf in the preheated 350 degree F oven for 30 to 45 minutes or until the loaf is golden brown.
