Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Banana-Nut Bread

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Banana-Nut Bread Empty Banana-Nut Bread

    Post by Lobo Mon 11 Jan 2016, 8:35 pm

    Banana-Nut Bread Img6l
    Banana-Nut Bread
    Banana-Nut Bread Rating

    Read Reviews

    Write a Review
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Servings: 6
    The distinctive tropical flavor and fragrance of bananas and their meaty texture make them a satisfying addition to quick breads. For the most pronounced flavor, use very ripe, plump bananas that give when gently pressed, with a skin color that ranges from yellow with an abundance of brown and black freckles to almost completely blackened. If you have very ripe bananas but are unable to make banana bread right away, peel and freeze them until ready to use.






    • 1K+

    Ingredients:


    • 6 Tbs. (3/4 stick) unsalted butter, at room
       temperature
    • 1 cup sugar
    • 2 or 3 very ripe bananas, coarsely mashed
       (about 1 1⁄2 cups)
    • 3 eggs, lightly beaten
    • 1⁄2 cup buttermilk
    • 2 cups all-purpose flour
    • 1 tsp. baking soda
    • 1 tsp. baking powder
    • 1 tsp. freshly grated nutmeg
    • 1⁄2 tsp. salt
    • 3⁄4 cup coarsely chopped walnuts, pecans
       or hazelnuts

    Directions:

    Preheat an oven to 350°F. Grease and lightly flour a 9-by-5-inch loaf pan.

    In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.

    In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.

    Pour the batter into the prepared pan. It should be no more than two-thirds full. Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick slices to serve. Makes one 9-by-5-inch loaf.

    Storage Tip: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.
    Adapted from Williams-Sonoma Collection Series, Bread, by Beth Hensperger (Simon & Schuster, 2002).
    • Back to top
      Current date/time is Mon 18 Nov 2024, 9:22 pm