Monday, March 23, 2009
1 cup (115g) walnuts, toasted and coarsely chopped
1-3/4 cup (245g) plain or top flour
3/4 cup (150g) granulated brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup (113g) unsalted butter, melted and cooled
3 ripe bananas (about 1lbs or 454 grams), mashed well
1 teaspoon pure vanilla extract
1. Preheat oven to 350F (180C) and place oven rack to middle position, Butter and flour the bottom and sides of a 9x5x3 inch (23x13x8cm) loaf pan. Set aside
2. Place the nuts on a baking sheet and bake for about 8-10 minutes or until lightly toasted. Let cool and then chop.
3. In a large bowl combine the flour, sugar, baking powder, baking soda, sat, cinnamon, nuts. Set aside.
4. In a medium bowl combine the mashed banana, eggs, melted butter and vanilla.
5. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (the important thing is not to over mix the batter. You do not want it smooth. Over mixing will yield tough rubbery bread)
6. Scrape batter into prepared pan and bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55-60 minutes. Place on a wire rack to cool and then remove the bread from the pan.
7. Serve warm or at room temperature. This bread can be frozen and microwave before serving.
1. Top flour makes a much finer bread.
2. This recipe makes a rather cake-like bread, so don't be surprised.
3. Make sure you get very ripened bananas to give it that extra fragrance when baked. unripe or just ripened bananas just doesn't cut it.