Email to Cat      

Granny Foster's Banana-Walnut Bread

Source of Recipe

From "The Foster's Market Cookbook" by Sara Foster


Recipe Introduction

"This rich, sweet bread is delicious for breakfast or tea, toasted and spread with butter or cream cheese. Be sure to use very ripe bananas for the sweetest flavor and a moist texture."

List of Ingredients

â—¦ 4 cups all-purpose flour
â—¦ 2 teaspoons baking powder
â—¦ ½ teaspoon baking soda
â—¦ ½ teaspoon salt
â—¦ 3 teaspoons ground nutmeg
â—¦ ½ teaspoon ground cardamom
â—¦ ½ pound (2 sticks) unsalted butter, softened
â—¦ 2 cups sugar
â—¦ 4 large eggs, lightly beaten
â—¦ 8 very ripe bananas, crushed
â—¦ 2 teaspoons pure vanilla extract
â—¦ 2 cups coarsely chopped walnuts


Recipe

Preheat the oven to 350 degrees.
Grease and lightly flour two 9 x 5 x 3-inch loaf pans and set aside.

Combine the flour, baking powder, baking soda, salt, nutmeg, and cardamom in a large bowl and stir to mix. Cream together the butter and sugar in a separate bowl with an electric mixer until well blended. Slowly add the beaten eggs while continuing to beat. Add the bananas and vanilla and stir to mix.

Slowly add the flour mixture to the butter mixture and stir just until all the dry ingredients are moist and well blended. Do not overmix. Fold in the walnuts and stir just to blend. Pour the batter evenly into the prepared pans and let it settle to the sides; tap the pans on the counter a few times to even out the batter.

Bake 1 to 1 ¼ hours or until the bread rises and a toothpick inserted in the center of each loaf comes out clean. The bread will be slightly brown and cracked on the top.

Let rest for 10 to 15 minutes before removing from the pans.
Serve warm or place on a baking rack to cool.

Makes two 9 x 5-inch loaves