Bananas turn brown a bit faster this time of year. That's fine by us, because there is always room for a good, fruity dessert to go with coffee. Don't you agree? What we especially love about fruit breads is that they can be served any time of year, any season. Banana bread is nutritious and versatile. Toast it, and it becomes a surprisingly satisfying accompaniment for a dinner salad. But by far our favorite way to enjoy this Coffee Banana Bread is with a dab of plain yogurt. In summer, serve small squares of it with fresh fruit.
3/4 cup packed brown sugar
1/3 cup hot, French Vanilla Coffee
4 very ripe bananas, mashed
2 eggs, beaten
3 tablespoons canola oil
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350°F. Lightly oil a loaf pan.
In a large bowl, combine all purpose flour, wheat flour, baking soda and salt.
In a separate bowl, dissolve brown sugar in hot coffee. Add mashed banana, eggs and oil. Blend well. Pour over flour mixture. Stir until well combined.
Pour in the bread pan and bake 40 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let cool in the pan for 10 minutes before turning out on a wire rack.
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