Pain à la banane et aux noix

75ml (13 tasse) de short- ening

125ml (12 tasse) de sucre

2oeufs

425ml (134 tasse) de farine tout-usage

5ml (1 c. à thé) de lev- ure chimique

2ml (12 c. à thé) de bicarbonate de sodi- um

2 ml (12 c. à thé) de sel

250ml (1 tasse) (2 moyennes) bananes mûres écrasées

125ml (12 tasse) de noix ou de noix de pacane hachés

Placez le beurre et le sucre dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur. Réglez à la vitesse 6 et battez pendant environ 1 minute. Arrêtez le batteur et raclez le bol. Continuez à la vitesse 6, mélangez pendant environ 1 minute de plus. Ajoutez les œufs. Réglez à la vitesse 4 et battez pendant environ 30 secondes. Arrêtez le batteur et raclez le bol. Réglez à la vitesse 6 et battez pendant environ 112 minute.

Combinez la farine, la levure chimique, le bicarbon- ate de sodium et le sel dans un autre bol. Ajoutez la moitié du mélange de farine et la moitié des bananes écrasées dans le bol du batteur. Réglez à la vitesse d’agitation et mélangez environ 30 secon- des. Ajoutez la banane et la farine restante. Continuez à la vitesse d’agitation, mélangez pen- dant environ 30 secondes. Arrêtez le batteur et raclez le bol. Ajoutez les noix. Continuez à la vitesse d’agitation, mélangez pendant environ 15 secon- des.

Versez le mélange dans un moule graissé et saupoudré de farine de 23 x 13 x 7,5-cm (9 x 5 x 3- pouces). Faites cuire au four à 180°C (350°F) pen- dant 40 à 45 minutes. Laissez refroidir dans le moule pendant 5 minutes. Démoulez et laissez complètement refroidir sur une grille.

Donne : 16 portions (16 tranches).

Par portion : Environ 157 calories, 3 g protéine,

21 g glucide, 7 g matières grasses, 27 mg cholestérol, 131 mg sodium.

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KitchenAid 4KSMC50S manual Pain à la banane et aux noix, 125 ml 1⁄2 tasse de noix ou de noix de pacane hachés

4KSMC50S specifications

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