Monday, March 14, 2011

Moist Banana Nut Cake/Bread

3 eggs
2/3 cup butter, softened
2/3 cup buttermilk
1 1/4 cups bananas, mashed coarsely
2 1/3 cup unbleached all-purpose flour
1 2/3 cups raw or granulated sugar
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1/2 tsp. sea salt
2/3 cup walnuts, chopped

Preheat oven to 325°. In a large bowl, mix together
eggs, butter, buttermilk and bananas. Add flour,
sugar, baking powder, baking soda, salt and nuts,
stir until ingredients are combined. Mix in nuts
and pour batter into a tube pan greased with non-
stick cooking spray. Bake for 40-50 minutes or
until a toothpick inserted into the center of the
cake comes out clean. Let cake cool for 5 minutes
before removing from pan. Serve plain or dusted
with powder sugar, or your favorite frosting.

NOTE: You can add a cup of mini semi-sweet
chocolate chips to the batter before baking, and
sprinkle top of batter once poured into the pan
with additional sugar, if desired. You can also
bake this banana cake/banana bread in a loaf pan.

TIP: The trick to a moist banana cake/bread is
to keep an eye on it and make sure you don’t
over bake. Most sweet breads and cakes are
on the dry side due to baking to long. Every
oven is different, so test the cake/bread once
you see it’s close to being done, and every
minute or so after first toothpick test.

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