Buttered Crouton
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Rye Banana Nut Bread

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Recipe by: Chef John V.
Serving size: 1 loaf, in a 9x5 pan
Preparation time: about 1 hour 30 minutes


1 1/2 cups rye flour
1 cup all-purpose flour
1/4 cup bran
6 ounces pecans, chopped
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter, 1 stick
2/3 cup molasses
3 large eggs
3 large or 4 small ripe bananas
1/3 cup water
1 teaspoon vanilla
1/4 powdered milk
1 teaspoon salt
1 tablespoon baking powder


Preheat your oven to 325 degrees F. Cream butter and molasses together. Add eggs one at a time and beat thoroughly. Stir in bananas, water and vanilla. In a separate bowl, mix dry ingredients. Add dry ingredients to liquids and blend. Pour batter into an oiled or greased 9" x 5" loaf pan. Bake at 325 degrees F. for 1 hour, or until a skewer into the center of the loaf comes out clean and not sticky. This might be an additional 5 to 15 minutes depending on how accurate your oven is. Cool slightly before turning out onto a wire rack.

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