Coriander Banana Nut Bread
|All purpose flour||1 2⁄3 Cup (26.67 tbs), sifted|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||3 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground coriander||2 Teaspoon|
|Unblanched almonds||8 Ounce, chopped (3/4 Cup Fine Ly Chopped And 3/4 Cup Coarsely Chopped)|
|Egg||1 Large, well beaten|
|Mashed ripe bananas||1 1⁄4 Cup (20 tbs)|
|Melted shortening||1⁄3 Cup (5.33 tbs), cooled|
|Buttermilk||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
Sift flour with sugar, baking powder, baking soda, salt, and coriander into a large bowl; mix in the almonds and set aside.
Combine the egg with remaining ingredients and blend thoroughly.
Add to dry mixture and stir only enough to moisten dry ingredients.
Turn into 2 greased 7x4x2-inch loaf pans and spread evenly.
Bake at 350°F 45 to 50 minutes, or until bread tests done.
Cool bread 10 minutes in pans on wire racks; remove from pans and cool completely.
Wrap in moisture-vaporproof material and store overnight for easier slicing.
Serving size: Complete recipe
Calories 3594 Calories from Fat 1532
% Daily Value*
Total Fat 179 g276%
Saturated Fat 21.3 g106.4%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 2918.7 mg121.6%
Total Carbohydrates 440 g146.6%
Dietary Fiber 49 g195.9%
Sugars 160.3 g
Protein 80 g159.6%
Vitamin A 56.7% Vitamin C 3.6%
Calcium 184.7% Iron 124.3%
*Based on a 2000 Calorie diet