Banana and Nut Bread
BANANA-NUT BREAD
MAKES ONE 9-BY-S-INCH (23-BY-13-CM) LOAF
- 6 tablespoons (3 oz/90 g) , unsalted butter, at room temperature, plus extra greasing
- 1 cup (8 oz/250 g) sugar
- 2 or 3 very ripe bananas, coarsely mashed (about 1% cups/9 oz/280 g) (see note)
- 3 large eggs, lightly beaten
- 12 cup (4 fl oz/125 ml) buttermilk
- 2 cups (10 oz/315 g) all-purpose (plain) flour, plus extra for flouring
- 1 teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup (3 oz/90 g) coarsely chopped walnuts, pecans, or hazelnuts (filberts)
Preheat the oven to 3500P (I80°C). Grease and lightly flour a 9-by¬5-inch (23-by-13-cm) loaf pan.
In a heavy-duty mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.
In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt, and nuts. Add the dry ingredients to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.
Pour the batter into the prepared pan. It should be no more than two-thirds full. Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the pan sides, 55-60 minutes. A cake tester inserted into the center should come out clean.
Let rest in the pan for 5 minutes, then turn out onto a wire rack and let cool completely. Cut into thick slices to serve.
Note:
BANANAS
The distinctive tropical flavor and fragrance of bananas and their meaty texture make them a satisfying addition to quick breads. For the most pronounced flavor, use very ripe, plump bananas that give when gently pressed, with a skin color that ranges from yellow with an abundance of brown and black freckles to almost completely blackened. If you have very ripe bananas but are unable to make banana bread right away, peel and freeze them until ready to use.
Storage Tip:
Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
No comments yet.
Leave a comment