My mom bought a little too much fruits lately. 2 bags of bananas last week and we still couldn't finish the bundle as we use 2 bananas every morning for our daily dose of green smoothies before heading out the door. It was funny how my mom was waiting for her smoothie yesterday to realize that David and I don't work on weekends, sorry mom, I'll make a large cup of green smoothies for you tomorrow morning!
It's Sunday tonight, and it's time to clear out the bananas because they are getting very brown. The perfect color for awesome banana bread! I usually do not like using the loaf to make the bread, because it gets a little crispy on the edges, and the center is harder to cook. Hopefully by using a tube pan, it will cook much better. This is one of my mom's favorite, it's scrumptious!
Banana Nut Bread
Yield - 1 Tube Pan
Ingredients:
10 oz - Butter, @ room temperature (72-76F)
10 oz - Granulated Sugar
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3 - Large Eggs, @ room temperature (72-76F)
1 tsp - Vanilla Extract
---------------------------------------------------------
1lb, 4 oz - Cake Flour
2 tsp - Baking Soda
1 tsp - Baking Powder
0.25 oz - Salt
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1lb, 4 oz - Banana, puree and ripped
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4 oz - Walnuts, coarsely chopped and toasted
Procedure:
Creaming Method
1. Cream butter until light and fluffy (airing it to produce bubbles for fluffy rise of the bread). Add sugar slowly until combined. Make sure to scrape the bowl occasionally.
2. Add eggs one at a time until combined, add vanilla extract.
3. Sift flour, baking soda, baking powder, and salt altogether, add to the mix while alternating with the banana puree + water.
4. When all combined, add walnuts and fold into the batter.
5. Grease pan with butter and then flour, pour in the batter, place in an oven at 350F for 40 minutes.
6. Cool on rack for 15 minutes, then release from pan.
7. Ready to serve warm!
It's Sunday tonight, and it's time to clear out the bananas because they are getting very brown. The perfect color for awesome banana bread! I usually do not like using the loaf to make the bread, because it gets a little crispy on the edges, and the center is harder to cook. Hopefully by using a tube pan, it will cook much better. This is one of my mom's favorite, it's scrumptious!
The Finish Product!
Yield - 1 Tube Pan
Ingredients:
10 oz - Butter, @ room temperature (72-76F)
10 oz - Granulated Sugar
---------------------------------------------------------
3 - Large Eggs, @ room temperature (72-76F)
1 tsp - Vanilla Extract
---------------------------------------------------------
1lb, 4 oz - Cake Flour
2 tsp - Baking Soda
1 tsp - Baking Powder
0.25 oz - Salt
---------------------------------------------------------
1lb, 4 oz - Banana, puree and ripped
---------------------------------------------------------
4 oz - Walnuts, coarsely chopped and toasted
Procedure:
Creaming Method
1. Cream butter until light and fluffy (airing it to produce bubbles for fluffy rise of the bread). Add sugar slowly until combined. Make sure to scrape the bowl occasionally.
2. Add eggs one at a time until combined, add vanilla extract.
3. Sift flour, baking soda, baking powder, and salt altogether, add to the mix while alternating with the banana puree + water.
4. When all combined, add walnuts and fold into the batter.
5. Grease pan with butter and then flour, pour in the batter, place in an oven at 350F for 40 minutes.
6. Cool on rack for 15 minutes, then release from pan.
7. Ready to serve warm!
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