Saturday, May 28, 2016

Banana Nut Bread (recipe)

My dad makes pocket sized snacks for his golf buddies--individually wrapped goodies that fit into the pockets of golf shorts. Time and again his group would fall prey to evolved gophers on the green who would unzip the lower pockets of canvas golf bags with their paws and teeth, and run away with the players' food (no joke). So my dad wakes up extra early to make small hearty snacks for his friends ranging from spam musubi to mini banana bread loaves. Here's his recipe for the latter:

Ahead of time: Buy sour cream, defrost frozen bananas, and set out 1 stick of butter to room temperature. Set up the electric mixer and grease loaf pans with melted butter. 

Preheat oven to 350 degrees. In large glass measuring cup (or medium bowl), mix 1 2/3 cup flour, 1/2 tsp salt, and 1 tsp baking soda. Set dry ingredients aside. 

In small glass measuring cup (or small bowl) defrost 1 cup of frozen bananas (approx 2 medium bananas) in the microwave for 30 to 60 seconds. Add 1/2 cup sour cream and stir gently. Set wet ingredients aside. 

In large glass mixing bowl, cream 1/2 cup of butter, 1 cup sugar, and 1 tsp vanilla using a mixer. Add eggs one at a time and beat until fluffy. 

Alternate adding small parts of the dry ingredients and the wet ingredients, ending with the dry ingredients, mixing gently by hand. Add 1/2 cup chopped nuts (and optional fresh Apple chunks). 

Pour dough into 3 small loaf pans and bake at 350 degrees for 40-50 minutes (or for 60 minutes using 1 regular size loaf pan; 30 minutes for mini loaf pans). When the top is brown, check with a toothpick, and cool on rack when done. Wrap in foil to preserve moistness in the loaf. 

*dont over mix; softened butter results in a lighter fluffier texture, melted butter for a denser bread; add applesauce for a moist loaf; can add optional 1/4 tsp cinnamon; can use 2-4 bananas. 

{mahalo dad}

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