Banana-Nut Bread

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* Exported from MasterCook *

 

Banana-Nut Bread

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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6 tablespoons unsalted butter -- (3/4 stick) 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 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon freshly grated nutmeg

1/2 teaspoon salt

3/4 cup coarsely chopped walnuts -- pecans or hazelnuts

 

Preheat an oven to 350 degrees 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.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma Collection Series, Bread, by Beth

Hensperger (Simon & Schuster, 2002). "

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Per Serving (excluding unknown items): 1933 Calories; 17g Fat (7.8%

calories from fat); 46g Protein; 399g Carbohydrate; 7g Dietary Fiber;

565mg Cholesterol; 3114mg Sodium. Exchanges: 12 1/2 Grain(Starch); 2 1/2

Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 13 1/2 Other Carbohydrates.

 

NOTES : 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.

 

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