Wayne Boatwright wrote:
> First, I should say that I've never had good luck when baking banana
> bread. Recipes I've tried turned out either too dry, or tested done
> but ultimately fell in the middle and the center was gooey.
>
> A co-worker sent a loaf of banana bread home with David a couple of
> weeks ago. It was the best I've ever tasted. She left out the nuts
> because of David, but I sent him back with a dozen and a half over-
> ripe frozen bananas and a request that when she had time to please
> bake us each a loaf, one plain and one with nuts. Two days later she
> brought them to work for us.
>
> Tuesday night I tried baking her recipe and it turned out perfectly.
> So the recipe...
>
> 2-1/2 cups all purpose flour
> 1-1/2 teas baking soda
> 1/2 teas salt
> 1-1/2 sticks salted butter (3/4 cup)
> 1-1/2 cups brown sugar (packed)
> 2 large eggs
> 3 cups mashed ripe bananas (about 7)
> 1 teas vanilla extract
> 1 cup coarsely chopped walnuts
>
> Preheat oven to 325°F. Butter or grease a 9x5x4 inch loaf pan. Set
> aside.
>
> In a medium bowl, combine flour, baking soda, and salt with a wire
> whisk. Set aside.
>
> In a large bowl, cream butter and sugar with electric mixer. Add
> eggs, bananas, and vanilla, and beat at medium speed until thick.
>
> Scrape down sides of bowl.
>
> Add flour mixture and walnuts. Then blend at low speed just untili
> combined.
>
> Do not overmix!
>
> Pour and smooth batter into loaf pan.
>
> Bake on center rack for 60-70 minutes or until a cake tester comes
> out clean when inserted in center of loaf.
>
> Cool in pan 10 minutes. Turn out on side and cool to room
> temperature. Wrap in plastic wrap and store overnight before
> cutting.
>
I like the preciseness of that recipe! I have a banana bread that
I like a lot, but, truth be told, it does tend to be somewhat too
moist.

--
Jean B.