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Wednesday, September 28, 2011

Banana Bread With Walnuts - Jon B. Tumpey

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 overripe bananas
  • 1 cup sugar
  • 3/4 cup (11/2 sticks) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup walnuts, finely chopped
  • Confectioners' sugar, for dusting

  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 9 by 5-inch loaf pan.
  3. In a large bowl, combine the flour, baking soda, and salt; set aside.
  4. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
  5. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream.
  6. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.
  7. Mix in the dry ingredients just until incorporated; no need to overly blend.
  8. Fold in the walnuts and the mashed bananas with a rubber spatula.
  9. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
  10. Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean.
  11. Rotate the pan periodically to ensure even browning.
  12. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical.
  13. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.
  14. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

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