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Banana Bread

Source: Burt Wolf's Travels and Traditions, Bermuda
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Active Time:  10 Minutes
Total Time:  1 Hour 20 Minutes
  Makes 8 to 10 servings
RECIPE INGREDIENTS
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 cup mashed very ripe bananas (about 3 medium-size)
3/4 cup walnuts or pecans, chopped
DIRECTIONS
Preheat the oven to 350 degrees F. Position the rack in the center of the oven. Lightly butter a 8.5 x 4.5 x 2.5-inch loaf pan.


In a large bowl sift together the flour, baking powder, baking soda, and salt and set aside for later. In a large mixing bowl, using an electric mixer on low speed, beat the butter for 1 minute or until light and creamy. Add the sugar, about 2 tablespoons at a time, and when all of it has been added, continue to beat on medium speed for 2 minutes, scraping down the beaters and the sides of the bowl as needed . Add the eggs, 1 at a time, beating for 10 seconds between additions or until absorbed by the butter. Scrape down the beaters and the sides of the bowl and continue to beat for 1 minute or until smooth and creamy. With a large rubber spatula, fold the sifted ingredients into the batter, in 3 additions, alternating with the mashed bananas, in 2 additions. Beat the batter with an electric mixer, on low speed, for 1 minute or until smooth. Fold in the nuts and transfer the batter to the prepared pan. Smooth the top with a rubber spatula.


Bake for 55 minutes to 1 hour or until a tester, inserted in the center, comes out dry. Cool the bread in the pan, on a wire rack for 15 minutes, then ease it out of the pan and cool it, to room temperature,- on a wire rack.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 to 10 servings
Calories: 286
Fat. Total: 14g
Fiber: 2g
Carbohydrates, Total: 37g
Sodium: 128mg
% Cal. from Fat: 44%
Cholesterol: 61mg
Protein: 5g
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