Banana nut bread (bread machine)
1 Servings
Ingredients
| Quantity | 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 |
Directions
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