Friday, May 21, 2010

Super Moist Banana Nut Bread...

From my Cookbook : The Weekend Baker By Abigail Jonson Dodge

1 3/4 c all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp table salt
3 medium very, very ripe banana, peeled
3/4 c firmly packed light brown sugar
1/3 c canola or corn oil
2 lag eggs
1 tsp pure vanilla extract
2/3 cup chopped walnuts, tasted ( I used macadamia nuts)

Heat oven to 350 degrees.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk until well blended. In a large bowl, combine the bananas,brown sugar, oil, eggs and vanilla. Beat with an electric mixer ( stand mixer fitted with the paddle attachment or hand held mixer) on medium speed until well blended with only small bits of banana visible. Pour in the dry ingredients and gently stir with a rubber spatula just until blended. If using the nuts, add them when the flour is almost blended and stir to incorporate. 
Scrape into a lightly greased and floured 8 1/2 x 4 1/2 loaf pan and smooth the top. Bake until the top is golden brown and a toothpick or cake tester inserted in the center comes out clean, 55-60 min. Using a thin knife, gently loosen the cake from the pan sides and slip it out of the pan. Tip the loaf on its side and let cool on the rack until warm or at room temp.

was very tasty.. I did add a little more banana than planned, as I had the frozen and just poured in.. which lead to a center that would not set up lol we ate around that!! it was very tasty and I will make this again only, following the banana amounts properly hehe