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*In Canada or the U.S. use all-purpose flour.
Bake
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1. Add vinegar to measuring cup. Fill to 1/4 mark with milk.
Set aside for 5 minutes.
2. Using a food processor with knife blade in place, add sugar,
butter or margarine and bananas to processor bowl.
3. Process to blend.
4. Add dry ingredients and milk mixture; process to blend.
5. Stop and stir down sides of bowl if necessary and process for
5 more seconds.
6. Add half of batter to Baking Pan. (Remember, since the bat-
ter is already mixed, it’s not necessary to use the mixing
paddle.)
7. Sprinkle half the nuts over batter. Repeat layers.
8. Insert Baking Pan securely into unit; close lid.
9. Select the BAKE setting. Then enter 300°F (154°C) for the
temperature and 1:00 for the time.
10. The Complete Signal will sound when the bread is done.
11. Using a pot holder, remove Baking Pan from the unit and
allow bread to cool in pan for 30 minutes. Then carefully
turn bread out of Baking Pan.
12. Allow to cool before slicing.
Time: 1 hour
BANANA NUT BREAD
1 tablespoon white vinegar
milk
3/4 cup sugar
1/3 cup butter or margarine
2 medium ripe bananas,
each cut into 1-inch (2.54 cm) pieces
2 cups all-purpose flour*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1. In medium mixing bowl, combine walnuts or pecans, butter,
sugar and cinnamon. Stir to blend.
2. Rolls biscuit quarters into small balls and drop into butter
mixture, about 15 - 20 at a time.
3. Stir to coat and transfer to Baking Pan, arranging evenly in
pan. (Remember, there’s no need to use the mixing paddle.)
4. Continue this process until all biscuit quarters have been used
and are arranged evenly in pan.
5. Scrape any remaining butter mixture over top of biscuits.
6. Insert Baking Pan securely into unit; close lid.
7. Select BAKE setting. Then enter 300°F (154°C) for the
temperature and 1:10 for the time.
8. The Complete Signal will sound when the bread is done.
9. Using a pot holder, remove Baking Pan from unit. Let cool
about 3 - 5 minutes. Then, carefully turn bread out of
Baking Pan.
10. Serve warm.
Time: 1:10 hours
**In the U.S., use 3 cans (7.5 oz/228 g each)
refrigerated buttermilk biscuits.
CARAMEL MONKEY BREAD
1 cup chopped walnuts or pecans
3/4 cup butter, melted
3/4 cup sugar
2 teaspoons cinnamon
2 cans refrigerated country biscuits,
(12 oz./340 g each) each biscuit cut into quarters**