| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
tb |
Butter/margarine |
| 1/4 |
c |
Granulated sugar ** |
| 1/4 |
c |
Dark brown sugar; packed ** |
| 1 |
c |
Mashed ripe banana |
| 2 |
lg |
Eggs |
| 1/2 |
c |
Chopped walnuts *** |
| 1 1/2 |
c |
Unbleached all-purpose flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1/2 |
c |
Milk |
INSTRUCTIONS
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 1-1/2 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
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”