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12
servingsEasy
By Rick Rodgers
Published 2002
Banana Gugelhupfis one of the newer additions to the Austro-Hungarian pastry roster. I’ve made countless American-style banana breads before, but this is a very special recipe, resulting in a beautiful loaf filled with moist banana flavor. Use ripened bananas freckled with brown spots with an intensely sweet aroma, and not ones that are overly ripe and blackened.
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