Banana Nut Bread
Epicurious
My mother learned to cook this bread during the Depression, when nothing was wasted - especially overripe bananas. We clamored for this treat so often that she frequently bought extra bananas and let them get almost black. I’ve discovered that overripe bananas can be peeled, mashed, and frozen, then defrosted whenever I want to bake up this memory. Active time: 15 min Start to finish: 2 1/4 hr (includes cooling)
ingredients
- 2/3 cup whole milk
- 1 tablespoon fresh lemon juice
- 2 1/2 cups sifted cake flour (not self-rising; sift before measuring)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 stick (1/2 cup) unsalted butter, softened
- 2/3 cup sugar
- 2 large eggs
- 2 very ripe medium bananas
- 3 oz walnuts, chopped (1 cup)
directions
See full recipe on Epicurious »Source: Gourmet, submitted by Food editor: Ruth Cousineau Mother: Muriel Reisman, Fair Lawn, NJ
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