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Banana Nut Bread - Banana Swirl Bread
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Banana yeast bread with cinnamon swirl

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Serves/Makes:1 loaf

  • 1 package active dry yeast
  • 1/2 cup (125 ml) warm water
  • 1 cup (225 ml) bananas (mashed)
  • 1/4 cup (60 ml) sugar
  • 1 tsp (5 ml) salt
  • 1 egg
  • 1/4 cup (60 ml) butter (softened)
  • 3-1/2 cups (825 ml) flour (could use a little more)
  • 1/4 cup (60 ml) sugar
  • 2 tsp (10 ml) cinnamon
  • Dissolve yeast in warm water.
  • Stir in bananas, 1/4 cup (60 ml) sugar, salt, egg, butter and 1-3/4 cups (425 ml) of the flour.
  • Beat until smooth.
  • Stir in enough remaining flour to make dough easy to handle.
  • Turn dough onto lightly floured surface.
  • Knead until smooth and elastic (about 5 minutes).
  • Place in greased bowl; turn greased side up.
  • Cover; let rise in warm place until double, about 1-1/2 hours.
  • Grease well 9 inch x 5 inch x 3 inch loaf pan. Punch down dough.
  • Roll into rectangle, 16 inch x 8 inch.
  • Mix 1/4 cup (60 ml) sugar with the cinnamon and sprinkle over the rectangle of dough.
  • Roll dough up tightly, beginning at narrow side.
  • Pinch edge of dough into roll to seal well.
  • Place seam side down in pan.
  • Cover; let rise until double (about 1 hour).
  • Heat oven to 375 degrees (200 C.).
  • Bake until golden, about 35 minutes.
  • Remove from pan, and brush top with butter.
  • If desired, can be frosted with a confectioners' sugar glaze.

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