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Banana Nut Bread (bread Machine)

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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Dairy Jewish 1 Servings

INGREDIENTS

2 1/2 T Butter/margarine
1/4 c Granulated sugar **
1/4 c Dark brown sugar, packed **
1 c Mashed ripe banana
2 Eggs
1/2 c Chopped walnuts ***
1 1/2 c Unbleached all-purpose flour
1 t Baking soda
1 t Salt
1/2 c Milk

INSTRUCTIONS

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. Add
ingredient Group B. Mix for 1 minute and 15 seconds, scraping down
sides of pan if necessary. Add ingredient groups C, then D and then  E.
Scrape down sides of pan if necessary. After mixing, lower lid and
tent a piece of aluminium foil, shiny side down, over glass dome.  Loaf
will be ready in 1-1/2 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@webtv.net (Phyllis Kinsler) on Jun 5,
1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1672
Calories From Fat: 441
Total Fat: 51.9g
Cholesterol: 381.8mg
Sodium: 3804.2mg
Potassium: 842mg
Carbohydrates: 261.6g
Fiber: 9g
Sugar: 111.8g
Protein: 44.9g


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