Banana Nut Cinnamon Swirl Bread
1/2 cup Egg Beaters� 99% egg substitute (or 2 eggs)
2 tablespoons milk
1 large ripe banana, broken into 1-inch pieces
1 1/2 tablespoons butter
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
3 cups bread flour
2 1/4 teaspoons bread machine yeast
1 1/2 tablespoons softened butter
3 tablespoons brown sugar
3/4 teaspoon ground cinnamon
3 tablespoons chopped pecans (or walnuts)
Put the dough ingredients in the bread pan in the order suggested by your bread machine instructions. Set for white bread, dough stage. Press start.
When the dough is ready, turn it out onto a lightly floured board and punch it down. Let it rest a for a few minutes. Roll the dough into a rectangle no more than 9 inches wide, or the length of your loaf pan. Spread the softened butter over the dough.
In a small bowl, combine the the brown sugar, cinnamon and nuts. Sprinkle the cinnamon mixture evenly over the dough. Roll up the dough, jellyroll fashion, starting with the short, 9-inch side, forming a loaf; pinch the edge to seal.
Spray a 9 1/2-inch loaf pan with no-stick spray. Place the shaped loaf in the pan, seam side down. Cover and let rise in a warm place until the loaf has doubled in size, about 1 hour. Preheat the oven to 350 degrees F.
Bake the loaf in the preheated 350 degree F oven for 30 to 45 minutes or until the loaf is golden brown. Turn out of the pan and place on a wire rack to cool.
Yield: 1 (1 1/2-pound) loaf
Serving Ideas : Delicious served with butter and strawberry fruit spread!