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25
Banana Chocolate Chip
Bread
The secret to soft banana bread is a light mixing
hand. Although the mixer is tough enough for
your heaviest breads, Speed 1 ensures delicate
mixing and folding.
Makes 2 loaves
Softened butter or nonstick cooking
spray for pans
2 cups unbleached, all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon fine sea salt
½ teaspoon ground cinnamon
1 cup toasted, chopped walnuts
1 cup chocolate chips
3 large eggs
1 cup granulated sugar
1¹⁄
³
cups vegetable oil
1½ cups mashed banana (about 3 to 4
medium)
½ cup buttermilk
1 teaspoon pure vanilla extract
Preheat oven to 350°F with the rack in the middle
position. Lightly coat two standard 9-inch loaf
pans with softened butter or nonstick cooking
spray.
Put the flours, baking soda, salt, cinnamon,
walnuts, and chocolate chips into the mixing
bowl. Using the chef’s whisk, select the MIXING
setting and the DRY INGREDIENT MIXING
program to combine the ingredients. Transfer to
another bowl and reserve.
Add the eggs and sugar to the mixing bowl.
Fitted with the chef’s whisk, start mixing on
Speed 1 and gradually increase to Speed 7.
Once the mixture is well combined and it seems
as though most of the sugar has dissolved, about
3 minutes, decrease to Speed 4 and then very
slowly add the oil. The mixture will become light
and thickened, this will take about 2 minutes.
Once fully incorporated, pause and add the
mashed bananas, buttermilk, and vanilla
extract and continue to mix on Speed 4 until
homogenous. Press the dial to pause the
program to scrape down the sides and bottom
of the bowl as necessary, and then add the dry
ingredients. Reduce to Speed 2 and mix until
just combined. Press and hold the dial to stop
the mixer.
Pour batter into the prepared pans. Bake in the
preheated oven for about 50 to 55 minutes, or
until a cake tester comes out clean.
Nutritional analysis per serving (based on 16 servings):
Calories 381 (38% from fat) • carb. 55g • pro. 5g • fat 16g
sat. fat 12g • chol. 70mg • sod. 178mg • calc. 16mg
fiber 1g
Lemon Bundt Cake
A bright take on the classic Bundt cake. The glaze is
not to be skipped; it locks in the moisture that keeps
this cake fresh tasting for days.
Makes one 10-inch Bundt cake; 16 servings
Cake:
Softened butter and flour for dusting Bundt pan
3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1¼ teaspoons fine sea salt
2½ sticks unsalted butter, room temperature
and each cut into 4 pieces
2 cups granulated sugar
¹⁄
³
cup grated lemon zest (from about
5 medium to large lemons)
3 tablespoons fresh lemon juice
4 large eggs, room temperature
2 large egg yolks, room temperature
1¹⁄
³
cups sour cream, room temperature
Lemon Glaze:
1 cup confectioners’ sugar, sifted
3 tablespoons heavy cream
3 tablespoons fresh lemon juice
(strained of all pulp)
Coat a standard (10-inch) Bundt pan with
softened butter and lightly dust with flour;
reserve. Preheat oven to 350°F with the rack
in the lower third position.
Put the flour, baking powder, and salt into the
Cuisinart
®
mixing bowl. Using the chef’s whisk,
select the MIXING setting and the DRY
INGREDIENT MIXING program to combine the
ingredients. Transfer to a separate mixing bowl;
reserve.
Put the butter and sugar into the mixing bowl.
Using the mixing paddle, select the MIXING
setting and the CREAMING program. Press the
dial to pause the program as necessary to scrape
the entire bowl and paddle. The mixture should
be light and fluffy by the end of the program.
It may not need the full program time, so keep
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