DOUGH 1 c warm milk ( 110 degrees F ) 2 large eggs ( room temperature ) 1/3 c butter ( melted ) 4 1/2 c bread flour 1 tsp salt 1/2 c white sugar 2 1/2 tsp yeast FILLING 1 c brown sugar 2 1/2 Tbsp cinnamon 1/3 c butter ( softened ) chopped nuts ( walnuts or pecans optional ) raisins or diced apples ( optional ) FROSTING 1 ( 3-ounce package cream cheese, softened ) 1/4 c butter ( softened ) 1 1/2 c confectioner' sugar 1/8 tsp salt 1/2 tsp vanilla extract
Place ingredients in bread pan in order they are listed. Set on 2 lb loaf and select the dough cycle.
Once the bread machine had done the work, turn dough out onto a floured surface. Cover with ... See the full directions on my site
Sodium 2176mg 90% DV
Fat 157g 242% DV
Protein 151g 303% DV
Carbs 323g 110% DV
Fiber 49g 197% DV
PER SERVING *
% DAILY VALUE*
% DAILY VALUE*
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Transform some over-ripe bananas into this beautiful and flavoursome loaf cake and make this banana, pecans and coconut cake a family favourite.
280 g banana mashed 3 bananas and 1 to add on top 190 g sugar I used cane sugar unrefined 4 eggs medium room temperature 50 g desiccated coconut 50 ml olive oil any other oil will be good 3 tbsp chia seeds 280 g self-raising flour I used wholemeal organic 70 g pecan nuts toasted 1/4 tsp salt I have used pink Himalayan
1. Preheat the oven at 185C or 325°F. Grease two small loaf pans or one regular size. 2. In a bowl combine the flour, baking powder, chia seeds, desiccated coconut and salt. 3. In a separate which can ...