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Banana Bread (w/ Pecan Topping)
Yield: 3 small loaves
1 c sugar (or Whey Low® Type D)
1/2 c shortening
2 eggs, beaten
3 bananas, mashed
1/4 c BB BUTTERMILK
2 c all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
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 Butter Pecan-Coconut Topping
(recipe below) Photo© by Sharon Anne
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Preheat oven to 350° F. Cream together sugar and shortening. Stir in eggs, bananas and buttermilk. Combine dry ingredients and stir into banana mixture. Pour into 3 small greased loaf pans. Bake: 40 minutes.
Top warm loaves with Butter Pecan-Coconut Topping.
Per Serving (with granulated sugar): 118 Calories; 5g Fat (38.7% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 108mg Sodium.
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Butter Pecan-Coconut Topping
Yield: 1 1/3 cups
You can even double the recipe to top & fill between German Chocolate cake layers,
except, keep it still to just 1 egg yolk; if you want to frost it, you'd need to make more.
1/4 c granulated sugar (or Whey Low Type D)
2 Tbsp butter, softened
1 1/2 Tbsp BB BUTTERMILK
1 egg yolk
1/2 tsp vanilla extract
1/3 c chopped pecans
1/3 c coconut flakes
In a small saucepan, combine sugar, butter, buttermilk and yolk together. Whisk constantly, over medium heat. It'll first boil up then after 3-5 minutes, darken and thicken. Remove from heat; stir in the vanilla, pecans and coconut. Spread topping, over tops of banana bread loaves, slightly chill to set up. Serving Ideas: Topping for carrot cake or German Chocolate cakes.
Per Serving (with granulated sugar): 34 Calories; 2g Fat (60.5% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 15mg Sodium.
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