They say our high temperature is supposed to actually go above zero tomorrow. Granted, it will only be about 2 degrees above zero, but at least it will be warmer. 🙂
I had a couple of bananas to use up, so I whipped up some banana bread today.
This is a moist banana bread “spiced” with a little cinnamon and nutmeg. I also added a cinnamon-sugar topping to give this bread a delightful crunch.
Spiced Banana Bread
1 1/2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
8 tablespoons (1 stick) butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup Lucerne Best of the Egg, Egg Beaters or other egg substitute (or 2 eggs)
1 teaspoon vanilla
2 large bananas, mashed
1/4 cup granulated sugar
1/2 tablespoon cinnamon
2 tablespoons butter, melted
Preheat oven to 350 degrees. Grease and flour a 9-inch loaf pan.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a medium mixing bowl, cream butter and sugars together. Blend in egg substitute, and vanilla.
Add dry ingredients to butter mixture. Mix thoroughly.
Gently fold in mashed bananas.
Spread batter into greased loaf pan.
Combine sugar and cinnamon topping and sprinkle over batter. (set aside butter until later)
Bake for 50 minutes. Remove bread from oven and spoon the 2 tablespoons of melted butter over the top. Return bread to oven and bake for an additional 10 minutes, or until toothpick inserted in center comes out clean.
Cool on wire rack.
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