Banana Macadamia Nut Bread

3medium ripe bananas

2 eggs

1⁄2 cup (120 ml) butter or margarine, cut into pieces and softened

3tablespoons (45 ml) buttermilk

1teaspoon (5 ml) vanilla

1 cup (235 ml) sugar

11⁄2 teaspoons (7 ml) baking powder

1⁄2 teaspoon (2 ml) baking soda

1⁄2 teaspoon (2 ml) salt

1⁄4 teaspoon (1 ml) cinnamon

2cups (475 ml) all-purpose flour*

1jar (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

12.7x 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 81⁄2 x 41⁄2 x 21⁄2-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.

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KitchenAid 4KFPW760, 4KFPM770 manual Banana Macadamia Nut Bread
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