| 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
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