肉豆蔻adds warmth and depth to this perfect-for-breakfast bread which features fresh diced bananas and overripe (read: sweet) mashed bananas. A dusting of confectioners’ sugar finishes the bread beautifully.
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1汤匙。无盐黄油,变软
9盎司。(2杯)未漂白的通用面粉,以及锅的更多
3/4杯砂糖
1汤匙。发酵粉
3/4茶匙。食盐
1/2茶匙。新鲜磨碎的肉豆蔻
2/3杯切碎的烤核桃
1/2 cup diced bananas
1/2杯全牛奶
2个大鸡蛋,在室温下
1茶匙纯香草提取物
1杯捣碎的叠层香蕉
4盎司。(1/2杯)无盐黄油,融化和冷却
糖果糖的糖
营养信息
卡路里(KCAL):360
脂肪卡路里(KCAL):160
脂肪(g):18
饱和脂肪(G):8
多不饱和脂肪(G):4.5
单不饱和脂肪(G):4
胆固醇(MG):65
钠(MG):320
碳水化合物(G):47
纤维(G):2
Protein (g): 6
准备
将架子放在烤箱的下三分之一中,然后将烤箱加热至350°F。黄油,然后在6杯(8-1/2 x 4-1/2英寸或9 x 5英寸)面包盘的底部和侧面面粉,敲出多余的面粉。
In a large bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Whisk until well blended. Stir in the walnuts and diced banana.
Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Dust with confectioners’ sugar. Store, covered, at room temperature for up to 2 days.
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