I wanted to try some fancy cake flour that I found in Wegmann's supermarket and it is sooooo good, it tastes really good! It is called King Arthur cake flour. Otherwise, I would have used white whole wheat flour.
Put oven rack in middle position and preheat oven to 350°F.
Grease a 9- by 5-inch loaf pan and line bottom of pan with wax paper or
parchment, then grease paper. This is the first time I used the parchment paper for the bottom of a cake and it did slide out very easilyof the loaf pan with no sticking.
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 with milk,
mixing at low speed just until batter is smooth. Stir in walnuts. Pour into loaf
pan and bake until a wooden pick inserted in center of 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.
Cooks' note: Bread keeps, wrapped in plastic wrap,
at room temperature 4 days or frozen 1 month.
No comments:
Post a Comment