Moist Banana Nut Bread

by BT Mack
(Rochester Hills United States)

Ingredients and Instructions:

Yields: 1 loaf

1 cup all purpose flour (sift)
1 cup whole wheat flour (sift)
1 1/2 teaspoons baking soda (sift)
1/4 teaspoon salt(sift)
1/4 teaspoon fresh ground nutmeg (sift)
1/8 teaspoon cinnamon (sift)
4 ripened bananas
1/2 tablespoon sugar
3/4 cup golden brown sugar (packed lightly)
6 tablespoons unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup coarsely chopped nuts(pecans or walnuts)
confectioners' sugar for dusting(optional)

Preheat oven to 350º F and lightly grease a 9 x 5 pan
In a large bowl, sift together the flour, baking soda, salt, nutmeg and cinnamon. Set aside.

Mash 2 of the bananas with a fork in a small bowl with 1/2 tablespoon of sugar so that they have a bit of texture.

With an electric mixer fitted with a wire whisk, whip the remaining 2 bananas and brown sugar together for a good 3 minutes; you want a light and fluffy banana cream.

Add the melted butter, eggs and vanilla; beat well and scrape down the sides of bowl.

Mix in the dry ingredients just until just incorporated.

Fold in nuts and mashed bananas with a rubber spatula. Pour the batter into prepared loaf pan. Give pan a good tap on counter to get any air bubbles out.

Bake for about 50-60 minutes rotating the pan periodically to ensure even browning. When loaf is golden brown and a toothpick inserted into center of loaf comes out clean, it is done. Don't worry if a crack appears down center of loaf, it is typical.

Cool bread in pan for 10 minutes and then turn out onto wire rack to cool completely before slicing.

Toast slices of banana bread, dust with confectioners' sugar and serve.

Mini loaf baking time should be 30-35 minutes.