Banana Bread With Walnuts - Jon B. Tumpey

Ingredients:

• 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.

Zucchini Bread - Peggy Konopka Martinez

Ingredients: 

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup egg substitute
• 1/3 cup canola oil
• 1 teaspoon grated lemon rind
• 2 teaspoons vanilla extract
• 1 large egg, lightly beaten
• 1 1/2 cups sugar
• 3 cups shredded zucchini (12 ounces)
• 1/4 cup coarsely chopped walnuts, toasted
• Cooking spray

Preparation:

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
• Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
• Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.