Banana Walnut Bread

This recipe was written for a food processor. Directions for mixing by hand or with a mixer are in parentheses.

    2/3 c sugar
    1 t lemon juice
    6 T (3/4 stick) butter at room temperature, cut into 6 pieces
    1-1/4 c mashed ripe banana (measure by squishing banana chunks into measuring cup)
    1 large eggs
    1 c walnut meats
    1-1/3 c all-purpose flour
    1 t baking soda
    3/4 t baking powder
    1/4 t salt

Adjust oven rack to center position. Butter and flour a 6 cup ring mold or large loaf pan. Preheat oven to 350 degrees.

With metal blade in place, add sugar, lemon juice and butter to bowl of food processor. Process until well mixed, about 30 seconds. Scrape down sides with a spatula. Add banana and process until well mixed, about 35 seconds. Add eggs and process until smooth, about 15 seconds. Add walnuts and pulse on and off. Stir in flour, baking soda, baking powder and salt together; add to work bowl. Pulse on and off only until flour disappears.

(If you’re doing this by hand or with a mixer: Cream the butter until light and fluffy. Add sugar and mix some more. Stir in banana and lemon juice. Beat eggs and add to mix, stirring well. Sift the flour, baking soda, baking powder and salt together. Stir into mix, mixing only until dry ingredients are fully incorporated. Stir in walnuts.)

Transfer batter to prepared mold or pan and bake in preheated oven until a toothpick inserted in center comes out clean, about 50 minutes for ring mold and 1 hour and 15 minutes for loaf pan.

Makes 1 cake or loaf.

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