That someone in my house loves to eat banana, but has indicated to me that won't eat anything that is called banana cakes whereas my Sister S won't eat bananas, but any cakes that uses banana, she will eat! So funny, right?
Banana Nut Bread
Recipe source from Joyce of Kitchen Flavours ~ adapted from "The Williams-Sonoma Baking Book")
Makes one 9 by 5-inch loaf
6 tbsp (90gm) unsalted butter, at room temperature
1 cup (250gm) sugar (I use only 150g)
2 or 3 very ripe bananas, coarsely mashed (1 only have about 200gm)
3 large eggs, lightly beaten
1/2 cup buttermilk
2 cups (315gm) all-purpose flour (I use 250g)
1 tsp baking soda (I use only 1/2 tsp)
1 tsp baking powder
1 tsp ground nutmeg
1/2 tsp salt
3/4 cup (90gm) coarsely chopped walnuts, pecans, or hazelnuts (I use walnuts only)
Preheat the oven to 350F (180C). Grease and lightly flour a 9-by-5-inch loaf pan.
In a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.
In a 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. It should be no more than two-thirds full. Bake until the top is dark golden brown and dry to the touch and the edges pull away from the pan sides, about 55-60 minutes. A cake tester inserted into the center should come out clean.
Let the bread cool in the pan for 5 minutes, then turn it out onto a wire rack and let cool completely. Cut into thick slices to serve.
Since this is a banana related post, I thought I would like to share it AGAIN with you. I posted this in my previous post, in case you have missed this about banana's fact.
I am baking along with Joyce, Lena and Zoe, do hop over to see their banana breads and also the rest who are joining us.