Yield: 1 Servings
Measure | Ingredient |
---|---|
2½ tablespoon | Butter/margarine |
¼ cup | Granulated sugar ** |
¼ cup | Dark brown sugar; packed ** |
1 cup | Mashed ripe banana |
2 larges | Eggs |
½ cup | Chopped walnuts *** |
1½ cup | Unbleached all-purpose flour |
1 teaspoon | Baking soda |
1 teaspoon | Salt |
½ cup | Milk |
GROUP A
GROUP B
GROUP C
GROUP D
GROUP E
1. Place ingredient Group A in Bakery Pan. Press SELECT for Quick Bread.
Press BAKING CONTROL for Light. Press Start. Mix for 1 minute and 15 seconds, scraping down sides of pan with spatula if necessary.
2. Add ingredient Group B. Mix for 1 minute and 15 seconds, scraping down sides of pan if necessary.
3. Add ingredient groups C, then D and then E. Scrape down sides of pan if necessary.
4. After mixing, lower lid and tent a piece of aluminium foil, shiny side down, over glass dome. Loaf will be ready in 1-½ hours.
** Note: In order to substitute the granulated sugar and the brown sugar, I use the equivalency amount of Sweet 'n Low Regular and Sweet 'n Low Brown.
The texture does not change the finished product.
*** Note: In place of walnuts, I use slivered almonds. They are lower in fat than walnuts.
I have also added dried cherries, blueberries, and craisens as well. This changes the flavor dramatically (and deliciously).
Egg substitute can also be used without a problem.
The next direction - EAT AND ENJOY!!!! Posted to JEWISH-FOOD digest by pikboca@... (Phyllis Kinsler) on Jun 5, 1998