Friday, April 27, 2018

Rosie Makes Banana Bread.

I don't care much for bananas,
but I love a good banana bread.
Usually, when I have extra-ripe bananas,
I use the recipe out of my Joy of Cooking,
but today, I'm trying something a little different.
 And I think it's better!

Rosie Note:  I used almond milk in this recipe, instead of regular milk,
because I happened to have it in my fridge and needed to use it up.  Youngest Hawthorne uses almond milk and prefers Almond Breeze Original, but the good people at Silk make an Almond Milk Original and package it in a very similar carton and I mistakenly bought the Silk instead of the Almond Breeze and Youngest Hawthorne does not like the Silk. 
Hence the overstock of Almond Milk.  

You can use regular milk if you don't have the almond.


Rosie's Banana Bread
1 stick unsalted butter, softened
1 cup sugar
2 eggs, room temperature
1/4 cup almond milk
2 tsp vanilla 
3 ripe bananas, sliced
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup chopped walnuts, toasted until fragrant

Whisk together flour, baking soda, and salt.

Cream butter at medium speed
and gradually add in sugar,
beating until light and fluffy.
Add eggs, one at a time, beating.
Whisk in milk and vanilla.
Add bananas to batter.
You can mush the bananas for a smoother batter
if you like,
or just leave the slices whole.
Stir in dry ingredients until just combined.
Fold in nuts.
Pour batter into a buttered 9 x 5-inch loaf pan,
smoothing the top.
Bake at 350° for about an hour
or until toothpick inserted in middle comes out clean.
Baking time varies depending on the sugar content
and moisture of the bananas.
Start checking at 50 minutes.
Cool in pan on wire rack for 15 minutes.
This helps the loaf solidify
and makes it easier to remove from pan.
Remove from pan and let cool another 10 minutes before slicing.

Buttered and toasted.


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