Better Homes and Gardens/December 2006

Banana Bread Stacks
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
16 mini sandwiches 40 minutes 50 minutes Place cooled banana bread loaf in a moisture-and vaporproof plastic freezer bag and freeze for up to 3 months. Thaw in package at room temperature for 1 hour. Cover Coffee Filling and chill for up to 24 hours. Before using, let filling stand at room temperature for 30 minutes. Beat in additional milk, if needed, to make of spreading consistency.


INGREDIENTS:
1-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon baking soda
1/4 teaspoon salt 2 teaspoons instant coffee crystals 1 egg
1 cup mashed bananas (3 medium) 3/4 cup sugar 1/4 cup cooking oil
1/2 cuop toasted finely chopped pecans Coffee Filling



1 Preheat oven to 350 F. Grease bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside.
2 In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
3 In another bowl, dissolve coffee crystals in 4 teaspoons hot water. Add egg, bananas, sugar, and oil. Stir until combined. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently stir in pecans. Spoon batter evenly into prepared pan.
4 Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool bread in pan for 10 minutes. Remove from pan and cool on a wire rack. Wrap in plastic wrap and store at room temperature for up to 12 hours.
5 Unwrap loaf; trim top of loaf with a serrated knife so it is even. Trim 1/4 inch from bottom and sides of loaf. Cut loaf horizontally into three even slices. Spoon half of the Coffee Filling over one slice and spread evenly. Top with another slice. Spoon remaining filling over stacked slices and spread evenly. Top with remaining slice. Cut stacked loaf crosswise into two squares. Cut diagonally through each square to make four triangles, then cut each triangle in half (you should have a total of 16 triangles). Secure each stack with a decorative skewer. Arrange stacks on a serving platter.
6 COFFEE FILLING: In a small bowl, dissolve 1 teaspoon instant coffee crystals in 2 tablespoons milk; set aside. In a small mixing bowl, beat 2 tablespoons butter, softened, with an electric mixer on medium to high speed for 30 seconds. Gradually add 1 cup powdered sugar, beating well. Slowly beat in coffee mixture and 1/2 teaspoon vanilla. Slowly beat in 1 cup additional powdered sugar. Beat in additional milk, if needed, to make of spreading consistency.

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