Makana Bread
Yield
1 loafPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
walnuts
whole or pieces |
|
| 1 ½ | cups |
bananas
overripe |
*
|
| 2 ¼ | cups |
sugar
granulated |
|
| ¾ | cup |
vegetable shortening
|
*
|
| 3 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| 1 ¼ | teaspoons |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| 6 | tablespoons |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
walnuts
whole or pieces |
|
| 355 | ml |
bananas
overripe |
*
|
| 532 | ml |
sugar
granulated |
|
| 177 | ml |
vegetable shortening
|
*
|
| 3 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 6.3 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 9E+1 | ml |
buttermilk
|
|
Directions
Preheat oven to 350℉ (180℃).
Chop walnuts in blender (remove nuts from blender and set aside).
Cut bananas into pieces; purée in blender jar.
With electric mixer, cream sugar and shortening at medium speed.
Add eggs to creamed mixture and beat until light and fluffy.
Add purée banana mixture to above.
Mix together the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
Mix thoroughly.
Fold in nuts.
Pour into greased and floured tube or loaf pan.
Bake 60 to 70 minutes or until bread tests done with a cake tester.
Cool in pan on wire rack for 1 hour, remove from pan to serving dish.
