Sunday, February 8, 2009
Banana Bread with Walnuts
After many wasted efforts, I've finally beat my rebellious oven. I baked this banana bread in a regular loaf pan set atop an Air Bake sheet pan, with a regular sheet pan directly beneath it on a lower rack. This magical combination of metals managed to direct heat away from the fiery bottom of the oven, which regularly scortches every baked item to dark black. I feel well accomplished today.
I substituted whole wheat flour for some of the white flour in my usual banana bread recipe, adding fiber and a nutty flavor. Out of the oven, this quickbread yields a crunchy crust and tender crumb. It's great with a smear of butter.
Banana Bread with Toasted Walnuts
1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoons baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs at room temperature
1 1/8 cups sugar
1/2 cup vegetable oil
4 blackened bananas, mashed
1/8 cup sour cream
1 teaspoons vanilla
1/2 cup walnuts, toasted and chopped
Preheat oven to 350°F. Butter a 9"x5"x3" loaf pan, dust with flour,and knock out excess.
Sift together flour, baking soda, cinnamon, and salt.
Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, sour cream, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts.
Spread batter in pan evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.
Wait 10 minutes before loosening bread from the sides of the pan with a butter knife. Turn out of pan to finish cooling.