Brazil Nut Banana Crunch Saturdaes Recipes

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BANANA NUT CRUNCH BREAD



Banana Nut Crunch Bread image

Make and share this Banana Nut Crunch Bread recipe from Food.com.

Provided by smiles4u

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 10

3/4 cup water (room temp.)
1 cup mashed ripe banana
1 teaspoon salt
2 tablespoons butter
3 tablespoons honey
2 tablespoons instant nonfat dry milk powder
2 cups post selects Banana Nut Crunch cereal
2 cups bread flour
1 cup whole wheat flour
2 teaspoons yeast

Steps:

  • Add ingredients in manufacturer's suggested order.
  • Select sweet dough cycle with light crust.

Nutrition Facts : Calories 239.7, Fat 4.1, SaturatedFat 1.7, Cholesterol 6.3, Sodium 306.3, Carbohydrate 45.9, Fiber 3.5, Sugar 10, Protein 6

BRAZIL & BANANA BREAD



Brazil & banana bread image

Often overlooked, these nuts deserve their turn in the spotlight - bake into a squidgy, soft loaf cake with fruit and coconut

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h20m

Yield Cuts into 12 slices

Number Of Ingredients 11

100ml sunflower oil , plus extra for greasing
140g caster sugar
140g plain flour
140g Brazil nut , roughly chopped
50g desiccated coconut
1 tbsp butter , diced, plus extra to serve
2 large, very ripe bananas - with black skins is ideal (about 175g peeled weight)
1 large egg , plus 1 large egg white
5 tbsp milk
½ tsp baking powder
¼ tsp ground cinnamon

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease a 900g loaf tin, then line the base and ends with a long strip of baking parchment. Stir together 2 tbsp each of the sugar, flour, nuts and coconut. Add the butter and rub together to sticky crumbs. Set aside.
  • Mash the bananas well, then stir in the sunflower oil, egg and milk. In a separate large bowl, mix half of the remaining sugar, followed by the remaining flour, nuts and coconut, then the baking powder and cinnamon.
  • Whisk the egg white to stiff peaks, add the final bit of sugar and whisk again until stiff and shiny. Stir the banana mixture into the dry ingredients, then lightly fold in the egg white mixture. Gently scrape into the tin and scatter over the crumb mixture.
  • Bake for 40 mins until a skewer poked in comes out clean, covering with foil if the bread starts to go too brown. Cool in the tin, then remove and thickly slice, eating with butter, if you like.

Nutrition Facts : Calories 299 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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