Banana Walnut Bread |
Prep Time: 20 min
Cook Time: 1 hr
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Comments: TS Foodnetwork.com |
Yield:0
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INGREDIENTS: |
| 1 1/4 cups |
unbleached all-purpose flour |
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| 1 tsp |
baking soda |
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| 1/2 tsp |
fine salt |
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| 2 |
large eggs, at room temperature |
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| 1/2 tsp |
vanilla extract |
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| 1/2 cup |
unsalted butter, at room temperature, plus more for preparing the pan |
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| 1 cup |
sugar |
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| 3 |
very ripe bananas, peeled, and mashed with a fork (about 1 cup) |
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| 1/2 cup |
toasted walnut pieces |
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| DIRECTIONS: |
- Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat oven to 350 degrees.
- In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will
- appear to be curdled, so don't worry), and remove the bowl from the mixer.
- With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the
- pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best
- if served the next day.
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www.CookingWithRenaLee.com |
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