Sunday, April 25, 2010

Sarah: ICBC Bananas

Banana Nut Bread
2 1/2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 stick ( 8 tablespoons) softened unsalted butter
2/3 cups sugar
2 large eggs
3 very ripe bananas
2/3 cup well-shaken buttermilk
1 cup toasted walnuts (put them in the oven at 350 for about 10 minutes)

1. Preheat oven to 350. Butter your loaf pan.

2. Stir together flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.

3. In a separate bowl, beat together butter and sugar with a mixer on high until smooth, about 2 minutes. Reduce speed to medium, add eggs one at a time, beating till combined. Add bananas and mix till combined (the mixture will look curdled). Reduce speed and add flour mixture in 3 batches alternatively with the buttermilk, starting and ending with flour. Mix until smooth. Add nuts.

4. Put in loaf pan and bake until a toothpick comes out clean, 1 to 1 1/4 hours.


I've never made an official bread before, so I was really excited to make this, and even more excited when it came out well (I was worried as it is not a high altitude recipe). It even tastes awesome. Take that high altitude.

My first banana recipe was "Baked Banana Chips", which I actually made during the challenge week, but didn't take a picture of because they didn't come out. I didn't bake them for long enough, but feel free to give it a try yourself with this recipe.

Bread recipe from "Gourmet Today".

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