Friday, August 04, 2006

When life gives you too many ripe bananas...

Banana Bread


5 Tablespoons butter
½ Cup sugar
½ Cup light brown sugar
1 egg + 2 egg whites
1½ teaspoon vanilla
½ teaspoon almond extract
3 very ripe bananas, mashed
1¾ Cup flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
½ Cup half & half or cream
¼ - ½ Cup chopped nuts (walnuts, macadamias, etc) -> Next time I'm going to leave these out.

- Preheat oven to 350º. Spray bottom only of a 9 x 5 x 3 inch loaf pan with nonstick cooking spray.
- Beat butter in large bowl on medium speed until light and fluffy. Add sugar and brown sugar – beat well. Add egg, egg white, vanilla, almond extract and beat until well blended. Add mashed banana and beat on high for 30 seconds.
- Combine flour, baking soda, salt, and baking powder in medium bowl. Add flour mixture to butter mixture alternately with cream – ending with flour mixture. Add nuts to batter and mix well.
- Pour batter into loaf pan. Bake until browned and toothpick comes out clean from center – about 1 hour 15 minutes.
- Cool bread in pan on wire rack for 10 minutes. Remove bread and cool completely on wire rack.


Anonymous said...

I can smell it cooking...brings back memories, I used to love when my mother had too many ripe bananas. It's one of my favorites! How come no nuts next time? (Just wondering)

Jenn S. said...

I don't really know why, but the three of us all agreed that the nuts really weren't needed and took away from the nice texture of the bread - they were too soft or something.