Title: Cashew Banana Bread
Categories: Breadmaker
Yield: 12 Servings
| | | 1 LB. LOAF |
| 1 | c | Mashed banana |
| 1 | | Egg |
| 1/2 | c | Cashew butter |
| 1 | tb | Vegetable oil |
| 1/4 | c | Honey |
| 1 | ts | Salt |
| 1 1/2 | c | Whole-wheat flour |
| 1 1/2 | c | Bread flour |
| 1 1/2 | ts | Yeast |
| 1/2 | c | Cashews, chopped |
| | | 1 1/2 LB. LOAF |
| 1 1/4 | c | Mashed banana |
| 1 1/2 | | Eggs |
| 2/3 | c | Cashew butter |
| 1 1/2 | tb | Vegetable oil |
| 1/3 | c | Honey |
| 1 1/2 | ts | Salt |
| 2 | c | Whole-wheat flour |
| 2 | c | Bread flour |
| 2 1/2 | ts | Yeast |
| 2/3 | c | Cashews, chopped |
SOURCE: The Bread Machine Cookbook by Melissa Clark, copyright 1993,
ISBN #0-425-13733-3. Formatted into MM by Ursula R. Taylor.
This moist bread is wonderful eaten warm with honey. You can buy cashew
butter at specialty food shops and health-food stores; or make your own by
grinding one cup unsalted cashews in a blender or food processor with a
drizzle of vegetable oil until it becomes smooth.
Bake according to manufacturer's instructions, adding the cashews during
the raisin-bread cycle, or five minutes before the final kneading is
finished.