Thursday, December 19, 2013

Yummy Banana-Nut Bread

    This recipe is an adaptation from Extreme Banana Nut Bread:
    It calls for less sugar, replacing 2 eggs with 1 cup of sour cream.  I also use my Kitchen Aid but you don't need to use one for this recipe... I adapted this recipe with inspiration from my mother-in-laws banana fig loaf and the Extreme Banan Nut Bread.  It is DE-LI-CIOUS!  I make it all the time and someone always asks for the recipe.  I also give these as gifts... Here it is!

    • 1 cup of wheat flour
    • 1 cup of all purpose flour
    • 1 teaspoon salt
    • 2 teaspoons baking soda
    • 1 cup butter or margarine
    • 3/4 cup of while sugar & 1/2 cup of brown sugar
    • 2 to 3 cups mashed overripe bananas
    • 2 eggs
    • 1 cup of sour cream
    • 1 cup chopped walnuts
    Preheat the oven to 350 degrees F. Flour and butter two 9x5 inch loaf pans.
    Sift the dry ingredients (flour, salt, and baking soda) into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, sour cream and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two pans.
    Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture.