Tuesday, October 15, 2013

Speechless Banana-Walnut Bread

I call this "Speechless Banana-Walnut Bread" because it is super-moist and
super-delicious...and Mama told me not to talk with my mouth full!


Speechless Banana-Walnut Bread
[Yield: 2 (9x5) loaves]

1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon apple pie spice (optional)
2 eggs, room temperature
1/3 cup sour cream
1/2 cup vegetable oil
1-1/2 teaspoons vanilla extract
1/2 teaspoon sweet dough bakery emulsion, optional (purchased from k.a.f.)

1-1/2 cups ripe mashed bananas (about 3 large)
1/2 cup white sugar
1/2 cup raw sugar (a.k.a. turbinado sugar)
1 cup chopped walnuts (optional)

Preheat oven to 325 degrees Fahrenheit. Grease loaf pans; I use two (9x5 inch) loaf pans.

In medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices; set aside.

In  large mixer bowl, blend together on low speed the eggs, sour cream, oil, vanilla extract, sweet dough emulsion (if using), and bananas. Add both sugars and mix well. Add flour mixture and mix until just combined.  Stir in chopped walnuts (if using).

Pour batter into prepared pans, and bake for 42 to 47 minutes or until a toothpick inserted in the center comes out clean (with a few dry crumbs attached).

Place pans on wire rack and allow bread to cool for 10 minutes before removing from pan;
continue to cool loaves on wire rack. 

Freezes well.

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