KITCHENAID ACCOLADE 400 - Manuel (Page 70)

68
Banana Nut Bread
1 ⁄
3
cup (80 ml)
shortening
1 ⁄
2
cup (120 ml) sugar
2 eggs
1 3 ⁄
4
cups (410 ml)
all-purpose flour
1 teaspoon (5 ml)
baking powder
1 ⁄
2
teaspoon (2 ml)
baking soda
1 ⁄
2
teaspoon (2 ml) salt
1 cup (235 ml)
(2 medium) mashed
ripe banana
1 ⁄
2
cup (120 ml)
chopped walnuts or
pecans
Place shortening and sugar in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 6 and
beat about 1 minute. Stop and scrape bowl.
Continuing on Speed 6, beat about 1 minute
longer. Add eggs. Turn to Speed 4 and beat about
30 seconds. Stop and scrape bowl. Turn to Speed 6
and beat about 1
1 ⁄
2
minutes.
Combine flour, baking powder, baking soda, and
salt in separate bowl. Add half of flour mixture
and half of mashed banana to mixer bowl. Turn to
STIR Speed and mix about 30 seconds. Add
remaining flour and banana. Continuing on STIR
Speed, mix about 30 seconds. Stop and scrape
bowl. Add walnuts. Continuing on STIR Speed, mix
about 15 seconds.
Pour mixture into greased and floured 9x5x3-inch
(23x13x7.5-cm) baking pan. Bake at 350°F (177°C)
for 40 to 45 minutes. Cool 5 minutes in pan.
Remove from pan and cool completely on wire rack.
Yield: 16 servings (16 slices).
Per serving: About 157 cal, 3 g pro, 21 g carb,
7 g fat, 27 mg chol, 131 mg sod.