Wednesday, 12 May 2010
Here I am, enjoying a piece of banana-nut-bread and a latte macchiato, whereas I should be working, cleaning, making the beds, grocery shopping, etc. Friends are arriving tonight to stay a couple of nights with us. I'm really looking forward to it!
I have made this banana-nut bread ( a recipe I received from a friend) over & over & it's always a hit.
With so many guests lately I have varied between making this cake and/or a tarte tatin. But I would love to read the recipees of your favorite bakes. I could use some new élan to my baking for our future guests!
Here's the cake recipe:
6 tbsp unsalted butter, at room temperature
1 cup of sugar
2 or 3 very ripe bananas, coarsely mashed
3 eggs, lightly beaten
1/2 cup of buttermilk
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp freshly grated nutmeg
1/2 tsp salt
3/4 cup coarsely chopped walnuts, pecans, hazelnuts, etc.
Preheat an oven to 350 °F, grease and lightly flour a 9-by-5 inch loaf pan.
In the bowl of an electric mixer with the flat beater, beat together butter & sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs & beat until smooth. Add the buttermilk and beat just until combined.
In another bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.
Pour the batter into the prepared pan. Bake until the loaf is dark golden brown, 55 to 60 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf onto a wire rack and let cool. The icing is optional!