Banana Breakfast Bread

The Record’s “Recipe of the Week”:
Banana Breakfast Bread by Sandy Garoutte

1/2 cup chopped pecans
1-1/2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 cup sugar
2 T. butter, melted
4 medium size ripe bananas, mashed
1 egg, lightly beaten
7 oz. dried fruit bits
Vegetable cooking spray

Place the pecans in a single layer in a jelly roll pan. Bake at 350° for 8 to 10 minutes or until lightly browned.

Combine the flour, baking powder, baking soda, and cinnamon.

Combine the sugar, butter, bananas, and egg in a small bowl. Add to the flour mixture, stirring just until dry ingredients are moistened. Stir in pecans and fruit bits. Pour the mixture into an 8-1/2x4-1/2-inch loaf pan coated with cooking spray.

Bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center of bread comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool on wire rack 2 hours or until completely cool.


Lawrence County Record

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Mt. Vernon, MO, 65712


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