Banana Bread II

Recipe Ingredients

10 tablespoons	150ml	Butter - plus
1 teaspoon	5ml	Butter
1 cup	237ml	Mashed ripe bananas - (abt 2 large)
1/2 cup	118ml	Sour cream
2 cups	396g / 13oz	Eggs (large)
1 1/2 teaspoons	7.5ml	Vanilla
2 cups	125g / 4.4oz	Cake flour
3/4 cup	148g / 5.2oz	Sugar - plus
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Baking soda
3/4 teaspoon	3.8ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1 cup	146g / 5.1oz	Toasted - chopped walnuts

Recipe Instructions

Preheat the oven to 325 degrees. Lightly grease a 9 1/4- by 5 1/4- by 2 1/2-inch loaf pan with 1 teaspoon of the butter.

Puree the bananas, sour cream, eggs and vanilla in a food processor.

Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.

Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 25 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

This recipe yields 1 loaf.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D15) - from the TV FOOD NETWORK

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