3 tablespoon packed brown sugar 2 tablespoon all-purpose flour 4 teaspoon butter ¼ cup chopped walnuts
Dark Chocolate-Raspberry Banana Bread:
Prepare Banana Bread as directed, except stir 1/2 cup dark chocolate pieces into the batter. After spooning batter into pan, swirl in 1/4 cup raspberry preserves. After bread stands overnight, in a small microwave-safe bowl combine 1/3 cup dark chocolate pieces and 1/2 teaspoon shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread. Place 1/4 cup raspberry preserves in another small microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread.Nutrition Facts per 1 slice: 294 calories, 4 g protein, 43 g carbohydrate, 12 g total fat (3 g sat. fat), 24 mg cholesterol, 2 g fiber, 24 g total sugar, 1% Vitamin A, 6% Vitamin C, 112 mg sodium, 3% calcium, 9% iron
Mango-Ginger Banana Bread:
Use the 9x5x3-inch loaf pan for this variation. Prepare Banana Bread as directed, except omit cinnamon and nutmeg, increase ginger to 1 teaspoon, and substitute 1/4 cup chopped dates for the chopped walnuts. Toss 1/2 cup chopped fresh mango with 1 tablespoon all-purpose flour; fold into the batter. If using the topping, omit walnuts and add 1/4 cup chopped pistachios and 1 tablespoon chopped crystallized ginger. Bake about 70 minutes or until wooden pick inserted near center comes out clean.Nutrition Facts per 1 slice: 214 calories, 3 g protein, 35 g carbohydrate, 8 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 19 g total sugar, 2% Vitamin A, 7% Vitamin C, 108 mg sodium, 2% calcium, 6% iron
PB&J Banana Bread:
Use the 9x5x3-inch loaf pan for this variation. Prepare Banana Bread as directed, except add 1/4 cup creamy peanut butter with the bananas and substitute 1/4 cup chopped dry roasted peanuts for the chopped walnuts. After spooning batter into pan, swirl in 1/4 cup strawberry preserves. If using the topping, omit walnuts and add 1/4 cup chopped dry roasted peanuts. Bake about 70 minutes or until wooden pick inserted near center comes out clean. After bread stands overnight, place 2 tablespoons strawberry preserves in a small microwave-safe bowl. Microwave on 100 percent power (high) for 15 to 20 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread.Nutrition Facts per 1 slice: 252 calories, 4 g protein, 36 g carbohydrate, 11 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 19 g total sugar, 1% Vitamin A, 5% Vitamin C, 128 mg sodium, 2% calcium, 6% iron
