Piñon Banana Bread
This recipe is an original creation by Paul Amador:
Ingredients:
½ Cup unsalted butter or margarine 2 ¼ Cups all-purpose white flour
1 – 8oz package of cream cheese, softened 1 ½ Teaspoons Baking Powder
1 ¼ cups white granulated sugar ½ teaspoon Baking Soda
2 Eggs 1 Cup toasted Piñon (Pine Nuts)
1 Cup Mashed Bananas (about 2 bananas) 2 Tablespoons Brown Sugar
1 Teaspoon Vanilla Extract 2 Teaspoons Ground Cinnamon
Preparation:
In a small pan heated over medium heat, pour about a tablespoon olive oil in the pan and let it
heat, but not to smoking. Add the Piñon (pine nuts) to the pan and shake over heat until the
Piñon is brown top dark brown.
Directions:
- Cream the butter or margarine and cream cheese together. Gradually add the white
sugar, and continue beating until light and fluffy. Add one egg at a time, beating well
after each addition.
- Stir in the mashed bananas and vanilla. Stir well.
- Slowly stir in flour, baking powder and, baking soda. Stir until batter is smooth.
- In a small bowl, mix together the Piñon with 2 tablespoons brown sugar and 2 teaspoons
ground cinnamon. Stir well.
- Grease and flour two 8×4” loaf pans. Fill each pan halfway and top with cinnamon, sugar
and Piñon mix. Top with remaining batter and smooth with spatula.
- Bake at 350* F (175* C) for 50 minutes until crust is crispy and an inserted toothpick
comes out clean.
Let cool on a rack for about 15 minutes. Slice and enjoy!
The Gecko.
