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.