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Monday, February 11, 2013

Bananna Walnut Bread

Looking for something warm on a cold day? Here's a great recipe for Bananna Walnut Bread:
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.

  • 2/3 cup whole milk
  • 1 tablespoon fresh lemon juice
  • 2 1/2 cups sifted cake flour (not self-rising; sift before measuring)
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 stick (1/2 cup) unsalted butter, softened
  • 2/3 cup sugar -- you can subsitute applesauce
  • 2 large eggs
  • 3 very ripe medium bananas
  • 3 oz walnuts, for smooth consistency I used my food processor or you could use chopped (1 cup)



  • 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.

     

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