| Bishop Bread |
Forget the cookies and donuts - here's something much yummier. Crunchy peanuts and sweet chocolate chips transform this tender banana bread into a fun and wholesome breakfast treat, afternoon snack or picnic cake. It's sturdy enough to take to the office, a church meeting or on a fall outing.
|
Ingredients:
1 cup sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 cup mashed, ripe bananas (2 medium)
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate pieces
1 cup chopped, roasted peanuts
|
Preparation:
Heat oven to 350°F. Grease and flour a 9 x 5-inch loaf pan, set aside. In a large bowl, beat sugar, shortening, eggs and vanilla until light and fluffy. Beat in bananas. Stir together flour, baking powder and salt; add to banana mixture. Stir just until dry ingredients are moistened. Fold in the chocolate pieces and 2/3 cup of the peanuts. Pour batter into prepared pan; sprinkle with remaining peanuts. Bake in a 350°F oven for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
VARIATION: For mini-loaves, prepare batter as above. Grease and flour 8 mini-loaf pans (4 1/2-inch x 2 1/2-inch x 1 1/2-inch). Pour 1/2 cup batter into each pan and sprinkle with chopped peanuts, about 2 teaspoons per loaf. Bake in a 350°F oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
|
|
|
|
|
| Nutritional Information: |
Nutrition per serving: 525 cal; 66 g carb; 10 g pro; 27 g fat (44% cal from fat); 54 mg chol; 3 g fiber; 224 mg sod. (Source: USDA Handbook # |
| |
|
| |
|
|
Makes:
8 servings (1 slice per serving) |
| PREVIEW PRINT |
