--------------------------------HONEY BREAD--------------------------------
3/4 c Strong tea; hot
3/4 c Brown sugar; packed
1/3 c Honey
2 c Unbleached all-purpose flour
1 1/2 ts Baking soda
------------------------------BANANA FILLING-------------------------------
6 oz Ripe banana
1 ts Lemon juice
Chocolate sprinkles
Honey Bread:
Butter and flour a 8-1/2 x 4-1/2 x 2-1/2" loaf pan. Preheat oven to
350 F. Divide tea between 2 small bowls. Stir brown sugar into one
until dissolved. Stir honey into the other until blended. Set both
aside.
In a medium bowl, combine flour and baking soda. Mix well. Stir in
sugar mixture until blended. Quickly stir in honey mixture. Pour
into pan. Bake at 350 F for 40-45 minutes until skewer inserted in
center comes out clean. Cool in pan set on rack 10 minutes. Remove
from pan. Cool on rack.
Filling:
In a medium bowl, mash banana with lemon juice.
To Assemble:
Trim off ends of bread. Cut remaining loaf into slices 1/2" thick.
Cut each slice into a floral shap with a 1-3/4 to 2" cookie cutter.
With a sharp paring knife or very small round cookie cutter, cut a
1/2" round hole in the center of half the flowers, forming
"doughnut" shapes. Spread solid bread flowers with filling. Top
with "doughnut" slices. Fill hole with chocolate sprinkles. Serve
at once.
Recipe by Victoria Magazine, June 1994
Typed by Katherine Smith
Cyberealm BBS, Watertown, NY, 315-786-1120
