Coffee Filled Banana Bread Stacks

By kayjayjohnson

Ingredients

• 1 1/2 cups All-Purpose Flour
• 1 1/2 tsps. Baking Powder
• 1/4 tsp. Baking Soda
• 1/4 tsp. Salt
• 2 tsps. Instant Coffee Crystals
• 4 tsps. hot Water
• 1 Egg
• 1 cup mashed Bananas (3 medium)
• 3/4 cup Sugar
• 1/4 cup Cooking Oil
• 1/2 cup toasted finely chopped
• Pecans
• Coffee Filling

Details

Servings 1
Adapted from dir.groups.yahoo.com

Preparation

Step 1

Preheat oven to 350 degrees. Grease bottom and 1/2 inch up sides of 8x4x2 inch loaf pan; set aside.


Combine flour, baking powder, baking soda and salt in bowl. Make a well in center of flour mixture; set aside.


Dissolve coffee in hot water in another mixing bowl. Add egg, bananas, sugar and cooking oil. Stir until combined. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in pecans.


Spoon batter evenly into prepared pan. Bake in preheated oven 50 to 55 minutes or until wooden toothpick inserted near
center comes out clean. Cool bread in pan 10 minutes. Remove from pan and cool on wire rack. Wrap in plastic wrap and store at room temperature up to 12 hours.


Unwrap loaf; trim off top of loaf with serrated knife so it is even. Trim 1/4 inch from bottom and sides of loaf. Slice loaf horizontally into three even slices. Spoon half of the Coffee Filling over one slice and spread evenly with knife. Top with another slice. Spoon remaining filling over stacked slices and spread evenly. Top with remaining slice. Cut stacked loaf crosswise into two even squares. Cut diagonally through each square to make four triangles then cut each triangle in half (you should have 16 triangles total). Secure each stack with a decorative skewer. Arrange stacks on serving platter.