Banana Nut Cinnamon Swirl Bread

Source: Posted by LuAnn at recipegoldmine.com 7:23:36pm 4/11/03 - Adapted from Marfie Lambert's New Bread Machine Book, 1999

This is SO good! I love it spread with strawberry all-fruit spread for breakfast! - LuAnn

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

Filling:
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. Heat 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!