You heard about the Nuwave oven I recently purchased, so now I am testing different recipes to decide if this purchase is a keeper.
I followed the ingredients in the recipe, as printed in the Nuwave cookbook, with an exception of decreasing the salt, and adding vanilla extract.
The Banana Bread turned out very moist and tasty, however it took a little bit longer to bake, than originally stated in the recipe.
After the original 45 minutes, it was still quite soft in the middle, so I baked it another 15 minutes on High power, and let it cool off under the dome, before taking it out.
- 3-4 very ripe bananas, mashed
- 2 cups all-purpose flour, sifted
- 1/4 tsp salt
- 1 1/2 tsp. baking soda
- 1 1/2 cups sugar
- 3/4 cup shortening ( I used butter)
- 3 large eggs, separated
- 1 tsp. vanilla extract
- In a medium bowl, place the measured and sifted flour.
- Mix in the baking soda, and salt. Set aside.
- In a large bowl, mix the butter and sugar, until light and fluffy.
- Add one egg yolk at a time, mixing well after each (keep the whites in the fridge for now)
- Mix in mashed bananas, and vanilla extract.
- Add dry ingredients all at once.
- Stir enough to moisten the flour.
- Beat the egg whites, until stiff peaks form.
- Gently fold into the batter.
- Grease a loaf pan with Crisco shortening, and flour lightly bottom and sides of the pan.
- Pour the batter into the prepared pan.
- Bake on a 1″ rack for 45 minutes on HI power level.
- Top will be browning a bit, so you may cover it loosely with foil paper.
- Pause and test with a toothpick.
- If necessary, bake another 15 minutes.
- Once done, let the bread rest under the dome for few minutes.
- Remove. Cool completely before slicing into serving pieces.