Pain à la banane et aux noix

75ml (1⁄3 tasse) de short- ening

125ml (1⁄2 tasse) de sucre

2oeufs

425ml (13⁄4 tasse) de farine tout-usage

5ml (1 c. à thé) de lev- ure chimique

2ml (1⁄2 c. à thé) de bicarbonate de sodi- um

2 ml (1⁄2 c. à thé) de sel

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

125ml (1⁄2 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 11⁄2 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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4KSMC50S specifications

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KitchenAid 4KSMC50S manual Pain à la banane et aux noix

Models: 4KSMC50S