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Friday, October 12, 2012

Banana Nut Bread

My banana bread recipe has been requested, so here it is!  I basically just use the recipe recipe from my big Better Homes and Gardens cookbook, but with more nuts, and sometimes I like to throw some chocolate chips in as well.

Banana Nut Bread 

2 c AP flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
2 beaten eggs
1 1/2 cups mashed bananas (about 5 medium)
1 c sugar
1/2 c butter (or oil)
3/4 c chopped walnuts
1/2 c mini chocolate chips, optional
streusel nut topping, optional

Preheat oven to 350°.  Lightly grease one 9"x5"x3" (or two 7.5"x3.5"x2") pan, and set aside.

Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.  Make a well in the center of the mixture, then set aside.

In a medium bowl, combine mashed bananas, beaten eggs, butter and sugar.  Once mixed, add it all at once to the flour mixture.  Stir just until moistened; batter will be lumpy.  Fold in nuts and, if desired, chocolate chips.  Spoon into prepared pan.  If desired, top with streusel.*

Bake at 350° for 55 to 60 minutes, or until wood toothpick inserted in center comes out clean.  Cool in pan on wire racj for 10 minutes, then remove from pan and cool completely on rack.  Wrap and store overnight before slicing.  (As if I ever have the patience to wait.)

*Streusel Topping:

1/4 c packed brown sugar
3 tbsp AP flour
2 tbsp butter
1/3 c chopped walnuts

Mix sugar and flour.  Use a pastry cutter to cut in softened (not melted!) butter until mixture resembles coarse crumbs.  Stir in walnuts.

If you end up with more batter than will fit in your loaf pan (it should not be more than half full), but don't have enough to make a second loaf, you can make the rest into muffins.  Just spoon them into a greased or lined muffin pan, and bake for 15-17 minutes.  Just keep an eye on them, to make sure they don't over bake.


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