INGREDIENTS:
2/3 cup Water,Warmed
2 tablespoons Butter,Softened
3 tablespoons sugar
1 1/4 teaspoon salt
1 Egg,Slightly Beaten
1/2 cup mashed ripe bananas
1/2 cup Almonds,Sliced
1 large lemon, zested
3 1/2 cups bread flour
3 teaspoons Yeast, instant active dry
PREPARATION:
Place all ingredients in bread pan of your bread machine. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly floured surface. Form dough into an oval, cover with a cotton towel and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Shape dough into a loaf and place in a loaf pan that’s been coated with cooking spray. Cover and place in a warm spot to rise for approximately 30 minutes or until doubled. Preheat oven to 350F.
Bake for 35 to 40 minutes or until loaf sounds hollow when tapped. A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 F. Remove from oven and cool on a bread rack for about 10 minutes. Remove from pan.
Per Loaf: 2622.61 Cal (25.40% from Fat, 13.00% from Protein, 61.60% from Carb); 85.44 g Protein; 74.04 g Tot Fat; 20.18 g Sat Fat; 13.87 g Poly Fat; 405.00 g Carb; 21.57 g Fiber; 276.79 mg Calcium; 26.78 mg Iron; 3295.68 mg Sodium; 1241.20 IU Vit A; 19.43 mg ATE Vit E; 4.36 mg Thiamin; 3.83 mg Riboflavin; 43.70 mg Niacin; 0.54 mg Vit B6; 0.62 ug Vit B12; 0.04 mg Vit C; 308.61 mg Cholesterol
http://www.cdkitchen.com/recipes/recs/1/Banana_Almond_Bread_for_ABM__Oven35884.shtml