Recipe - Banana-Brickle Bread

1 cup Allpurpose flour
1 teaspoon Baking powder
One fourth teaspoon Baking soda
1 ds Salt
1 One half teaspoon Instant coffee crystals
1 tablespoon Hot water
1 Slightly beaten egg
2/3 cup Mashed ripe banana (2
medium)
2 tablespoon Cooking oil
One fourth cup Almond brickle pieces

Grease a 7 One half x 3 One half x 2inch loaf pan; set aside. In a medium mixing
bowl stir together the flour, baking powder, baking soda, and salt. Make a
well in the center of the dry ingredients. Set aside.

In a small mixing bowl dissolve the coffee crystals in the hot water. Add
the egg, banana, sugar, and oil. Stir till combined. Then stir the banana
mixture into the dry mixture just till moistened (batter should be lumpy).
Fold in the brickle pieces. Pour batter into the prepared pan. Bake in a
350 degree oven for 35 to 40 minutes or till a wooden toothpick inserted
near the center comes out clean. Cool the bread in the pan for 10 minutes.
Remove from pan and cool slightly on a wire rack. Serve warm or cool.

NOTE: For chocolatechip banana bread prepare bread as directed, except
substitute One fourth cup miniature semisweet chocolate pieces for the almond
brickle pieces.

Posted to EATL Digest by Al & Diane Johnson johnson@NEGIA.NET on Nov
18, 1997