Monday, January 13, 2014

Honduran Banana Bread-recipe

by Vickie Britton and Loretta Jackson

Honduras, Central America, 1885 Carriage broken down in an isolated area of Central America, abandoned by her guide and surrounded by bandits, Marta Swan appeals to handsome Ramon Santiago for rescue. A swift ride on horseback takes them to a remote castle nestled in the mountains, where Marta is welcomed by Ramon's employer, an enigmatic, red-bearded man known throughout the region as "the Viking." 


Serves: 12

Yield: 12  slices

2 tablespoons butter, softened
2 tablespoons neufchatel cheese
1 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed VERY RIPE banana
1/2 cup skim milk
1 teaspoon vanilla
1/4 tsp. cinnamon
1/4 cup pecan pieces


1 Preheat oven to 350. Coat loaf pan with cooking spray; set aside. Beat margarine and Neufchatel cheese at med. speed in mixer; add 1 cup sugar, beating well. Add egg, beat well.

2 Combine flour, baking powder, baking soda, cinnamon, and salt; stir well.

3 Combine banana, milk and vanilla; stir well.

4 Add flour mixture to creamed mixture alternately with banana mixture; mix after each addition. Stir in pecans.

5 Pour batter into prepared loaf pan and bake at 350 for 60 minutes. Let cool and enjoy!

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