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Banana Macadamia Nut Bread
3 medium ripe
bananas
2 eggs
1
⁄2 cup (120 ml) butter
or margarine, cut
into pieces and
softened
3 tablespoons (45 ml)
buttermilk
1 teaspoon (5 ml)
vanilla
1 cup (235 ml) sugar
1
1
⁄2 teaspoons (7 ml)
baking powder
1
⁄2 teaspoon (2 ml)
baking soda
1
⁄2 teaspoon (2 ml) salt
1
⁄4 teaspoon (1 ml)
cinnamon
2 cups (475 ml)
all-purpose flour*
1 jar (3.25 oz. [92 g])
macadamia nuts
Position 2 mm slicing disc in work bowl. Add
bananas. Process to slice.
Exchange slicing disc for multipurpose blade in
work bowl. Add eggs, butter, buttermilk, vanilla,
and sugar. Process until creamy, about 45 seconds.
Add baking powder, baking soda, salt, and
cinnamon. Pulse 3 times, about 1 second each time.
Add flour and nuts. Pulse 3 times, about 1 second
each time, or until dry ingredients are moistened.
Pour into greased and floured 9 x 5 x 3-inch (23 x
12.7 x 7.6 cm) loaf pan. Bake at 350°F (177°C) for
55 to 60 minutes, or until toothpick inserted in
center comes out clean. Cool in pan 10 minutes.
Remove to cooling rack; cool completely.
Yield: 12 servings.
*If desired, substitute 1 cup (235 ml) whole wheat
flour for 1 cup (235 ml) all-purpose flour.
Tip: If using an 8
1
⁄2 x 4
1
⁄2 x 2
1
⁄2-inch (21.6 x 11.4 x
6.3 cm) loaf pan, bake for 60 to 65 minutes.
Per Serving: About 300 cal, 4 g pro, 40 g carb,
15 g total fat, 5 g sat fat, 55 mg chol, 300 mg sod.