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1
1
⁄2 teaspoons pure vanilla extract
1
⁄4 cup buttermilk
1
1
⁄2 cups mashed banana
(approximately 2 ripe, medium bananas)
1
⁄2 cup plus 2 tablespoons chopped walnuts
Preheat oven to 325°F on convection bake with rack in
position 1 (bottom position).
Spray a 1
1
⁄2-pound loaf pan with nonstick cooking spray.
Sift together flour, baking powder, baking soda and salt
and reserve.
Using an electric mixer or food processor, cream together
the butter and sugar.
Add eggs one at a time until incorporated. Add vanilla
and buttermilk and mix until smooth.
Gradually add the dry ingredients and mix until just
incorporated. Finally, mix in both the mashed banana and
walnuts until incorporated. Scrape the sides and bottom
of bowl and pour out into the prepared pan.
Bake for approximately 60 to 65 minutes, until top is
golden and a cake tester comes out clean.
Nutritional information per slice (based on 12-14 slices):
Calories 324 (44% from fat) • carb. 42g • pro. 5g • fat 16g
sat. fat 6g • chol. 56mg • sod. 195mg • calc. 28mg
LEMON MERINGUE PIE
Serves 12
Shortbread Crust
12 tablespoons unsalted butter, room temperature
1
⁄2 cup confectioners’ sugar
2 tablespoons granulated sugar