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Ingredientes
- 1 c. All-purpose flour
- 1 tsp Baking pwdr
- 1/4 tsp Baking soda
- 1 dsh Salt
- 1 1/2 tsp Instant coffee crystals
- 1 Tbsp. Warm water
- 1 x Slightly beaten egg
- 2/3 c. Mashed ripe banana (2 medium)
- 2 Tbsp. Veg. oil
- 1/4 c. Almond brickle pcs
Direcciones
- Grease a 7 1/2 x 3 1/2 x 2-inch loaf pan; set aside. In a medium mixing bowl stir together the flour, baking pwdr, baking soda, and salt. Make a well in the center of the dry ingredients. Set aside.
- In a small mixing bowl dissolve the coffee crystals in the warm water. Add in the egg, banana, sugar, and oil. Stir until combined. Then stir the banana mix into the dry mix just until moistened (batter should be lumpy).
- Mix in the brickle pcs. Pour batter into the prepared pan. Bake in a 350 degree oven for 35 to 40 min or possibly until a wooden toothpick inserted near the center comes out clean. Cold the bread in the pan for 10 min.
- Remove from pan and cold slightly on a wire rack. Serve hot or possibly cold.
- NOTE: For chocolate-chip banana bread prepare bread as directed, except substitute 1/4 c. miniature semisweet chocolate pcs for the almond brickle pcs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 313g | |
| Calories 844 | |
| Calories from Fat 293 | 35% |
| Total Fat 33.12g | 41% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.7g | |
| Cholesterol 186mg | 62% |
| Sodium 1794mg | 75% |
| Potassium 536mg | 15% |
| Total Carbs 117.65g | 31% |
| Dietary Fiber 5.9g | 20% |
| Sugars 12.42g | 8% |
| Protein 19.49g | 31% |
