Trop­i­cal Ba­nana Bread

Catron Courier - - News -

1 1/4 C sugar

1/4 C soft­ened but­ter

1/4 C co­conut oil

1/2 C Greek yo­ghurt

5 mashed ripe ba­nanas

1/2 C but­ter­milk

1 or­ange (juiced)

1 tsp. vanilla

2 1/2 C flour

1 tsp. bak­ing soda

1 tsp. salt

1/4 tsp. cin­na­mon

1/4 tsp. all­spice

1/4 tsp. car­damom

1/2 C raisins

1/4 C cran­ber­ries (dried)

1/2 C pecans

Heat oven to 375 and grease a 9 x 13 pan with but­ter or co­conut oil.

Cream sugar, but­ter, co­conut oil. Beat in yo­ghurt. Beat in eggs un­til smooth. Mash and add ba­nanas. Mix in milk and vanilla.

Add dry in­gre­di­ents. Add raisins, cran­ber­ries, and pecans. Pour into pan. Bake about 30 to 40 min­utes or un­til a knife blade or tooth­pick poked into the cen­ter comes out clean. ●◊●

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.