BEST BANANA BREAD
Chunks of dried bananas, nuts, and dates
make this a delightful breakfast bread.
3/4 cup margarine or butter
2 cups flour
1-1/2 cups sugar
1 teaspoon baking soda
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla
1-1/2 cups mashed ripe banana
(4 to 6 medium size)
1/2 cup chopped dried banana
1/2 cup chopped pecans
1/2 cup buttermilk
1/2 cup chopped dates
2 Tablespoons brown sugar
Preheat oven to 350°F (175°C). Generously
grease and flour 3 small (3" x 5") loaf pans or
two medium (3-1/2" x 7-1/2") loaf pans. Cut
waxed or parchment paper to fit bottoms
and line pans. In a large bowl, cream
margarine or butter with sugar. Add eggs
and vanilla. Mash bananas in separate bowl
with a fork. Add to margarine/egg mixture. In
a separate bowl, combine flour, soda, and
salt. Stir until well mixed. Add flour to
creamed mixture alternately with 1/2 cup
buttermilk, blending just until combined. Fold
in dried banana chunks, pecans, and dates.
Pour into prepared pans. Sprinkle brown
sugar over tops of loaves. Bake in preheated
oven about 45 minutes, until a wooden pick
inserted in center comes out clean. Cool 10
minutes in pan. Remove from pan and cool
on a cooling rack. Makes 3 small or 2
medium loaves.
Variation:
Add dried pineapple
instead of dates
FRUIT HORS D’ OEUVRES
Serve these savory Hors d'Oeuvres
at your next party.
24 pieces halved dried fruit
(apricots, peaches, pears, or prunes)
1/8 teaspoon paprika
1/3 cup shredded Monterey Jack cheese
3 ounces cream cheese, softened
1/3 cup shredded sharp Cheddar cheese
3 Tablespoons plain yogurt
1/4 cup chopped slivered almonds
Dried fruits should be pliable. If too hard,
allow to stand in boiling water 5 minutes to
soften. Drain. In small bowl, beat cream
cheese until fluffy. Stir in sour cream,
paprika, Monterey Jack and Cheddar cheese
and chopped almonds. Spoon 1 teaspoon
filling into pit cavity of each piece of dried
fruit. Garnish with parsley.
Makes 24 appetizers.
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Recipes
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