Monday, March 4, 2013
Banana Nut Bread
I always enjoy eating banana cake, especially the type that is soft, light and spongy. Err, i sound like i'm making a funny statement..who actually likes eating a hard banana cake? In fact i have also bookmarked one or two banana cake recipes that some of you made after reading how good it was. Now banana cake or banana bread or quick bread maybe.. do you think there's actually any difference between the 2? Sometimes i am also a little puzzled..i guess most of us cant really tell the difference between the two just by its looks. This banana bread is soft and moist but the texture is still not alike the type of spongy banana cake that i'm thinking of. Maybe hence the name, banana bread or quickbread. Not really a disappointment. Just not that spongy, a little heavy but tasted good.. and nutty too. I actually find it much better to eat it cold from the fridge..did i tell you that i like eating cold cakes?...it's a habit :)
Recipe ( from The Williams Sonoma Baking Book )
makes one 9 by 5 inch loaf
95gm unsalted butter , softened
9oz/280gm mashed bananas ( i only had 260gms)
3 large eggs, lightly beaten
1/2 cup/125ml buttermilk
2cups plain flour
1tsp baking soda
1tsp baking powder
1 tsp ground nutmeg ( i used 1/2 tsp )
1/2 tsp salt
3/4cup/90gms coarsely chopped walnuts, pecans or hazelnuts ( mine was pecans )
1.Preheat oven to 180C. Grease and lightly flour a 9x5 inch loaf pan. ( i lined the pan too).
2.In a stand mixer fitted with paddle attachment, beat together the butter and sugar on medium speed until creamy, abt 1 min ( 4 mins).Add the bananas and eggs and beat until smooth. Add the buttermilk and beat until just combined.
3. 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.
4.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, about 55-60minutes ( mine for 50mins ). A cake tester inserted into the center of the cake 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.
I am baking along with Joyce and Zoe, do hop over to see their banana breads and also the rest who are joining us . The linky will be opened from today till March 13, 2013. We will be making turnovers for our next Bake Along on March 20, 2013.. any fillings, any flavour. All are welcomed to join! Cheers!
get the InLinkz code