|2/3 cup / 150 ml||warm water|
|2 tbsp / 25 ml||olive oil|
|3 tbsp / 45 ml||sugar|
|1 1/4 tsp 6 ml||salt|
|1||egg, slightly beaten|
|2||medium bananas, mashed|
|1/2 cup / 125 ml||chopped or silvered almonds|
|grated zest of one lemon|
|3 1/2 to 4 cups / 875 - 1000 ml||bread flour|
|3 tsp / 15 ml||instant dry active yeast|
Place all ingredients in bread pan of bread maker. Select dough setting and press start.
When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (a nonstick cooking spray works well for this). 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 350 F. Bake for 35 to 40 minutes or until loaf sounds hollow when tapped. When ready, an instant thermometer should read between 200 F and 210 F when inserted in centre of loaf. Remove from oven and cool on a bread rack for about 10 minutes before removing from pan. Makes 1 1/2-pound loaf.