Banana Nut Bread
INSTRUCTIONS :
• 1 1 / 4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 / 2 teaspoon fine salt
• 2 large eggs , at room temperature
• 1 / 2 teaspoon vanilla extract
• 1 / 2 cup unsalted butter , at room temperature , plus more for preparing the pan
• 1 cup sugar
• 3 very ripe bananas , peeled , and mashed with a fork ( about 1 cup )
• 1 / 2 cup toasted walnut pieces
INSTRUCTIONS :
1 . 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 the oven to 350 degrees F .
2 . 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 .
3 . 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 .
JANUARY eaglebrooke newsletter 9