Coriander Banana Nut Bread Recipe
Ingredients
| All purpose flour | 1 2/3 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground coriander | 2 Teaspoon | |
| Blanched almonds | 1 1/2 Cup (16 tbs) | |
| Egg | 1 Large, Well beaten | |
| Ripe bananas | 1 1/4 Cup (16 tbs), mashed | |
| Shortening | 1/3 Cup (16 tbs), cooled | |
| Buttermilk | 1/4 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon |
Directions
Sift flour with sugar, baking powder, baking soda, salt, and coriander into a large bowl; mix in the almonds and set aside.
Combine the egg with remaining ingredients and blend thoroughly.
Add to dry mixture and stir only enough to moisten dry ingredients.
Turn into 2 greased 7x4x2-inch loaf pans and spread evenly.
Bake at 350°F 45 to 50 minutes, or until bread tests done.
Cool bread 10 minutes in pans on wire racks; remove from pans and cool completely.
Wrap in moisture-vaporproof material and store overnight for easier slicing.
Combine the egg with remaining ingredients and blend thoroughly.
Add to dry mixture and stir only enough to moisten dry ingredients.
Turn into 2 greased 7x4x2-inch loaf pans and spread evenly.
Bake at 350°F 45 to 50 minutes, or until bread tests done.
Cool bread 10 minutes in pans on wire racks; remove from pans and cool completely.
Wrap in moisture-vaporproof material and store overnight for easier slicing.
Chef
