Friday, December 19, 2008

YUM-O!!! *Banana Bread*

*Banana Bread*
1 cup walnuts or pecans, toasted and coarsley chopped (optional)
1 3/4 cups all-purpose flour
3/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 large ripe bananas, mashed well
1 tsp vanilla
Garnish: 1 large banana, sliced (optional)
Preheat oven to 350 and place oven rack to middle position. Butter and flour (or spray with non-stick vegetable spray) the bottom and sides of a 9x5x3 inch loaf pan. Set aside.
Place nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium bowl combine the mashed bananas, eggs, melted butter, and vanilla. 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 the batter will yield tough, rubbery batter.) Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish.
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 rmove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
(This recipe courtesy of Joy of Baking)
I added a streusel topping
1/4 cup flour
1/4 cup brown sugar
1/4 butter, softened
Mix together until crumbly and add to top of bread before baking.

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