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Cooking with Loretta Paganini: Banana Nut Bread

January 3, 2018 - Loretta Paganini
Banana Nut Bread A delicious and easy way to prepare banana bread, this is a favorite recipe at our house. Enjoy the delicious aroma of spices escaping from your oven. Put your overripe bananas to good use in this wonderful recipe and keep the texture of the bread moist with the addition of sour cream. Chef Tip: The best way to mash ripe bananas is to peel, cut them and put them in a plastic bag. Squash the bananas using a meat mallet. 1/2 cup unsalted butter, room temperature ¾ cup granulated sugar 1/3 cup light brown sugar, firmly packed 1 teaspoon vanilla paste 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 & 1/2 cups mashed ripe bananas (about 3 bananas) ¼ cup sour cream 2 large eggs 2 1/4 cups All-Purpose Flour 1/2 cup chopped walnuts, toasted Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan and line with parchment paper. In a large bowl, combine the sugars, vanilla, cinnamon, nutmeg, clove, baking soda, baking powder, and salt. Add the mashed bananas, butter, sour cream and eggs, mixing until smooth. Add the flour, then the walnuts, stirring just until smooth. Spoon the batter into the prepared loaf pan. Bake the bread for 55-60 minutes in the middle of the oven. Remove the bread from the oven, insert a toothpick into the center and it should come out clean when the bread is done. Allow the bread to cool for 20 minutes in the pan. Remove it from the pan, and cool it completely on a cake rack. Serve the cooled banana bread with mascarpone cheese.


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