MOOSEWOOD COOKBOOK BANANA BREAD

MOOSEWOOD COOKBOOK BANANA BREAD image

Yield 2 Loaves

Number Of Ingredients 17

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3 Sticks softened butter (forget what I said about fat content)
1 3/4 cups brown sugar
4 eggs
1/4 cups lemon juice
2 1/2 tsp vanilla extract
1/2 tsp almond extract
1 tsp orange rind
4 cups flour (You can use 3 1/2 cups regular and 1/2 cup whole wheat for extra "tooth")
1 tsp salt
1/2 tsp baking soda
1 Tbs baking powder
1/2 tsp nutmeg
2 tsp cinnamon
2 cup pureed ripe banana steeped in cup strong black coffee (that's about 4 bananas)
Optional Additions:
3/4 cup chopped pecans or walnuts
1 cup of mini chocolate chips

Steps:

Preheat oven to 350. Grease 2 standard-sized loaf pans Cream the butter and sugar in your stand mixer or in a large bowl. Add eggs, one at a time, beating well after each. When mixture is fluffy, add the lemon juice, orange rind and the extracts. Sift together the dry ingredients. Add to the butter mixture alternately with the banana puree, in thirds, mixing just enough to combine do NOT overmix. Fold in optional ingredients if this is your thing. Spread the batter evenly between the pans, bake for 40 to 50 minutes until a probe into the center comes out clean. Allow to cool before devouring: ten minutes in the pan, and another hour or so on a rack. Patience is a virtue, and while I know this sounds difficult, you can do it.