6 Mar 2011, 1:14am
Of Food and Love recipes:

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  • Of Food And Love: Hold the nuts, please

    I hate nuts in my food.  It’s gross.  Those things ruin a perfectly good desert and make the best of breads nasty.  Sorry, but that’s the uncensored truth.
    That’s why you’ll never hear of us making banana NUT bread….it will always be just banana bread.  Last year I stumbled upon the best cooking site ever.  Thank you PW!

    I had Cy and Roma help me out.  Yes, yet another hair-raising adventure with the kids and cooking.  It wasn’t so bad this time around…
    He kept trying to stick his hands in the batter.
    Dangerous things — boys and a cup and a half of sour cream.  Trust has to start somewhere, though!
    I know, I know, protocol is to mash your bananas before you put them in, but I figured it would be a lot more fun if he squished them into the mixture.  Yeah, it was a lot more fun…
    After all that mixing and pouring and waiting it was time for the hard part.  Move that batter from the bowl to the pan.  Now, this particular recipe make a little too much for the bundt pan to hold, so I have a little back up that I use.  I fill my bundt pan about halfway up and the rest of the batter goes into my little bread pan.
    An hour and ten minutes later, the steaming bread is ready to be devoured.  Sans nuts.  And washed down with a cold glass of fresh milk (I say fresh because we get our milk from a local farmer.  Doesn’t get any better than that).
    There are better, less uncouth ways to eat your bread, but it was still hot and he couldn’t handle the waiting part of baking.
    Banana Bread
    serves 12
    2 sticks of butter
    1-1/2 cup sugar
    2 TBL sugar
    3 eggs
    1-1/2 cups mashed, ripe bananas
    Preheat oven to 350 degrees.
    Grease and flour bundt pan.
    Cream butter and sugar together.
    Add eggs one at a time, beating for a few seconds after each addition.
    Add mashed bananas and beat.
    4 cups flour
    2 TBL flour
    1 tsp baking soda
    1-1/2 tsp baking powder
    1-1/2 cup sour cream
    Combine dry ingredients in a separate bowl.
    Add dry ingredients and sour cream alternately to the mixing bowl.  Beat well until combined.
    Pour into bundt pan and bake for 1 hour and 10 minutes or until a toothpick comes out clean.
    Invert on a cooling rack and allow cake to cool slightly before slicing and serving with softened butter.
    I can, with calm assurance, say that you will NOT be disappointed.  And, if you choose to ruin it with nuts…well, go ahead, I’m sure it will taste awful good.
    Do let me know if you enjoyed this as much as we did!!

    way toooo adorable!

    by the way, i love the color of your kitchen aid mixer!


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