A little about categorizing bread. Our system is not scientific by a long shot. We've placed them into table, flat, dessert, and fried. Table bread may include loaves of sandwich-type bread or something designed to serve as a loaf or dinner bun at the table. Flat is generally un-yeasted bread that is flat (duh!). Fried can be pan-fried or deep-fried. Dessert is for delectables such as banana bread. The words dressing and stuffing are interchangeable, depending where you live. Many will contain bread, others may not. This is dizzying.
8 slices Coleman Natural Bacon, cooked and cut into 1/4 to 1/2-inch pieces
1 ¼ cup all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sugar
3 medium bananas, mashed
1/2 cup canola oil
2 eggs
1 teaspoon vanilla extract
Preheat the oven to 325°F. Lightly grease a 9x5-inch loaf pan. In a large bowl, combine 1 cup of the flour, baking soda, baking powder, and sugar. Add the banana mixture to the dry ingredients, stirring until just combined. In a small bowl, place the bacon and remaining ¼ cup of flour; toss until bacon is lightly coated. Fold flour-coated bacon into the batter. Pour the batter into the prepared loaf pan. Bake for 70-80 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 20 minutes before inverting the bread onto the wire rack to cool completely. Cut and serve.
Peace At The Dinner Table - Good Food Has No Borders!
