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Author Topic: Banana Nut Bread by TwT  (Read 939 times)
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« on: March 11, 2009, 06:19:35 AM »

Banana Nut Bread


Everyone loves banana nut bread. Because this moist quick bread travels so well and is ideal for summer trips and family get-togethers, we thought we would revisit this family favorite and offer an alternative recipe without hydrogenated oil. We'll also give you some new tips for perfect banana bread.
In an earlier article we talked about how to bake banana nut bread. Most recipes, including the one we offered earlier, use shortening. We prefer butter for most of our baking, both for the flavor and to avoid hydrogenated oil, so here is recipe using butter. (This is a great, moist banana nut bread so be sure to print it and save it.)

This recipe uses the creaming method for makeup, that is, the butter and sugar are creamed together before the bananas and dry ingredients are added. Creaming incorporates air pockets in the mixture and adds to the lightness of the loaf. You can mix the butter, sugar, and eggs as much as you like—the fluffier, the better but mix the flour as little as you can. As the flour is mixed, the proteins form the gluten that will make your bread tough and chewy.
This particular recipe is loaded with bananas to make it moist and flavorful. It relies primarily on baking powder for leavening though the aeration of the butter mixture helps. It also uses baking soda. Baking soda is alkaline and requires an acid for a chemical reaction that creates bubbles. In this case, lemon juice is the acid. The baking soda neutralizes the acid in the lemon juice so you probably will not taste the juice. You could substitute buttermilk for the milk and juice in the recipe. The acid in the buttermilk would react with the soda just as the lemon juice does.
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