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Banana Nut and Ginger Bread |
"Dark beer provides a completely unique twist to this recipe. You may additionally substitute raisins or currants for the dates in case you desire."
Ingredients :
- 2 cups packed brown sugar
- 1 cup mashed bananas
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil (non-compulsory)
- three cups all-reason flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- half of teaspoon floor allspice
- 1 tablespoon ground cardamom
- 1/2 teaspoon ground cloves
- 2 cups dark beer
- 1 half of cups chopped walnuts
- 2 tablespoons all-motive flour
- 2 cups dates, pitted and chopped
- 2 tablespoons minced fresh ginger root
Instructions :
Prep : 25M | Cook : 24M | Ready in : 1H25M |
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- Preheat oven to 350 levels F (one hundred seventy five stages C). Lightly grease 9x5-inch loaf pans.
- In a huge bowl, mix the brown sugar, banana, eggs, and vanilla. For moister bread, upload oil, if preferred.
- In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour aggregate and beer into the banana aggregate.
- Toss the walnuts with the remaining flour. Stir within the dates and ginger to the mixture and mix properly. Pour into loaf pans.
- Bake in preheated oven until inserted toothpick inserted into the center of each loaf comes out clean, about 1 hour.
Notes :
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