Cuisinart Premier Serie Folleto De Instrucciones Y Recetas página 32

Wrap and freeze individual slices for a healthy lunchbox snack.
Preparation: 10–15 minutes, plus 2 hours baking and cooling
nonstick cooking spray
1
1 ⁄ cups unbleached, all-purpose flour
3
¼ cup walnut halves
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon kosher salt
1½ ripe bananas peeled, cut into
1-inch pieces
1 large egg
Preheat oven to 350˚F. Lightly spray a 9 x 5-inch loaf pan with cooking spray. Insert metal
blade. Pulse to combine flour, nuts, baking powder, baking soda and salt, about 5 times.
Reserve.
Process banana until puréed, about 30 seconds. Scrape work bowl and process an addi-
tional 10 seconds. Add egg, egg white, sugar, yogurt, butter and vanilla extract. Process until
well combined, about 10 to 15 seconds. Add dry ingredients. Pulse until flour is just mixed
in, about 5 to 6 times.
Pour into prepared pan. Bake until golden brown and a toothpick inserted in the center
comes out clean, about 50 minutes. Cool in pan on a wire rack for 20 minutes. Remove from
pan and cool completely on wire rack.
Muffin variation:
Lightly spray 12 standard (½-cup) muffin cups with vegetable oil cooking spray. Divide the
batter evenly among the 12 cups. Bake at 350˚F for 16 to 20 minutes. For variety, add
chocolate chips when pulsing in the flour mixture.
Calories 131 (28% from fat) • carb. 22g • pro. 3g • fat 4g
• sat. fat 0g • chol. 21mg • sod. 125mg • fiber 1g
Banana Nut Bread
Makes 1 loaf (14 servings)
1
2
⁄
1
⁄
2½
1¼
Nutritional information per serving:
31
large egg white
cup granulated sugar
3
cup plain nonfat yogurt
3
tablespoons unsalted butter,
cut into 1-inch pieces
teaspoons pure vanilla extract
1 ⁄ cup
3