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Saturday, January 7, 2012

Banana Nut Bread

This was very fresh and light tasting, a nice breakfast item.  Goes very well with morning coffee.


2/3 Cup whole milk
1 Tbsp fresh lemon juice
2 1/2 Cups sifted cake flour (not self-rising; sift before measuring)
1 Tsp baking powder
3/4 Tsp salt
1/2 Tsp baking soda
1 Stick unsalted butter, softened
1 Cup sugar
2 large eggs
2 1/2 very ripe bananas
3 oz walnuts, chopped (1 cup)
1/4 Cup tubinado sugar


Put oven rack in middle position and preheat oven to 350.  Grease a 9x5" loaf pan and line bottom with wax paper, then grease paper. 

Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.

Whisk together flour, baking powder, salt and baking soda in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes.  Add eggs, 1 at a time, beating until combined, then beat in bananas until combined.  (Mixture will look curdled).

Add flour mixture to banana mixture alternatively with milk, mixing at a low speed just until batter is smooth.  Stir in walnuts.  Pour into loaf pan.  Sprinkle the top with turbinado sugar and bake until a wooden pick or skewer inserted into the center of the bread comes out clean, about 1 hour. 

Cool bread in pan on a rack 20 minutes, then invert bread onto rack.  Remove paper and turn bread right side up on rack to cool completely.

*Note*  Bread keeps wrapped in plastic wrap at room temp for 4 days, or frozen for 1 month.

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