Can you believe it’s November?
We spent the last few days in sunny and warm Las Vegas. It averaged 80 degrees. In case you’re interested, we went to the NHRA Races. SPEED and BIG MONEY is the name of that game. It was a lot of noisy fun! Reality slapped us in the face, when we arrived back home. There was at least a 40 degree drop in temperature!
The minute we walked through the door of our home, an aroma filled the air. Three bananas were calling my name. The bright yellow skins were heavily freckled and their fragrance didn’t lie.
We have a favorite recipe, but it never hurts to try something new. Our favorite recipe calls for four bananas, and I only had three. I found a 5 star recipe on Food Network and the reviews sounded quite promising. In fact, all the reviews were good to great! This is good . . . really good. The walnuts our toasted, and it’s moist & freezes well.
Do you remember the Rhodes Cookbook giveaway? I didn’t forget . . . I’ve just been missing for a few days.
The winner is: DEBBIE VIRGIN
Debbie, please use the contact form in the menu bar & send me your mailing address. I will make sure that Rhodes sends you their fabulous new cookbook! You will love it.
Thanksgiving is coming up quickly. It’s time for moist turkey, pies, rolls and everything delicious. Many of the recipes I use for this holiday, are already posted but I plan to try a few newbies as well. What kind of recipes are you looking for? Let me know!
BANANA WALNUT BREAD
- 1 1/4 cups unbleached all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
- 1 cup sugar
- 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
- 1/2 cup toasted walnut pieces
Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don’t worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack.