Recipe Talk

From Hawaii. Sara makes a banana bread that has slices of bananas and pieces of grapefruit in it. Any ideas? Thanks.

Just add 2 ripe sliced banands.

Grapefruit-Pecan Bread

1 large pink grapefruit (about 1 1/4 pounds)

1 tablespoon grated grapefruit rind

2 cups all-purpose flour

3/4 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1 egg

1/2 cup chopped pecans

Vegetable cooking spray

1/2 cup sifted powdered sugar

1 tablespoon water

Peel and section grapefruit over a bowl, reserving juice and membranes. Set sections aside.
Squeeze membranes to extract juice; discard membranes. Place sections and juice in a food processor, and pulse 3 times. Set aside 1 1/4 cups mixture; reserve remaining grapefruit mixture for another use.

Combine rind, flour, and next 4 ingredients in a large bowl; make a well in center of mixture. Combine grapefruit mixture, oil, vanilla, and egg; stir well. Add to dry ingredients, stirring just until moistened. Stir in pecans.

Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350degrees for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven; place on a wire rack.

Combine powdered sugar and water; stir well with a wire whisk. Drizzle over bread; let cool in pan 10 minutes. Remove from pan; let cool completely on wire rack.

Yield: 12 servings

CALORIES 208 (27% from fat); FAT 6.3g (sat 0.8g,mono 2.9g,poly 2.1g); PROTEIN 3.1g; CHOLESTEROL 18mg; CALCIUM 19mg; SODIUM 106mg; FIBER 1g; IRON 1.1mg; CARBOHYDRATE 35.7g

Cooking Light, JANUARY 1995

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Fresh Grapefruit Cottage Bread

Categories: Breadmaker

Yield: 1 Loaf

1 1/2 pk Yeast

4 1/2 c Better for Bread

3/8 c Sugar

3/16 ts Baking soda

1 1/2 tb Grapefruit peel; grated

3/4 c Low-fat cottage cheese

3 Egg whites

1 1/2 tb Vegetable oil

3/4 c Grapefruit juice

-fresh and heated through

Add all ingredients into the pan in the order listed, set darkness
control at 11 o'clock.Select white bread and push "Start." This
palate-refreshing mealtime accompaniment, this tart/sweet bread
offersa taste of English elegange when toasted slices are topped with
citrus marmalade. Recipe shared by Barb Day

Banana Sour Cream Bread

Cook Time: 1 Hour Ready In: 1 Hour 10 Minutes

Yields: 32 servings

"Sour cream gives enough tangy bite to take the edge off this banana bread 's sweetness. Dusting the baking pans with cinnamon sugar gives these small four loaves a gentle spice undertone."

INGREDIENTS:

1/4 cup white sugar

1 teaspoon ground cinnamon

3/4 cup butter

3 cups white sugar

3 eggs

6 very ripe bananas, mashed

1 (16 ounce) container sour

cream 2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon salt

3 teaspoons baking soda

4 1/2 cups all-purpose flour

1 cup chopped walnuts

(optional)

DIRECTIONS:

1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.

2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.

3. Bake for 1 hour, until a toothpick inserted in center comes out clean.

This recipe appears in the Allrecipes "Tried & True Favorites" cookbook.

** Place very ripe bananas (black peels) in a plastic bag in the freezer, overnight, and they get juicey.
Add the bananas and juice.