Banana Nut Bread 

  • 2/3 cup whole milk
  • 1 tablespoon fresh lemon juice
  • 2 1/2 cups sifted cake flour (not self-rising; sift before measuring)
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 stick (1/2 cup) unsalted butter, softened
  • 2/3 cup sugar
  • 2 large eggs
  • 2 very ripe medium bananas
  • 3 ounces walnuts, chopped (1 cup)
  • 1. Preheat oven to 350˚F. Grease a 9 x 5-inch loaf pan and line bottom of pan with wax paper or parchment, then grease paper.
  • 2. Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.
  • 3. Whisk together flour, baking powder, salt, and baking soda in a bowl.
  • 4. Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating until combined, then beat in bananas until combined. (Mixture will look curdled.)
  • 5. Add flour mixture to banana mixture alternately with milk, mixing at low speed just until batter is smooth. Stir in 3/4 cup of walnuts. Pour into loaf pan, sprinkle 1/4 cup walnuts on top and bake until a wooden pick or skewer inserted in center of bread comes out clean, about 1 hour.
  • 6. Cool bread in pan on a rack 20 minutes, then invert bread onto rack. Remove paper and turn bread right side up on rack to cool completely.
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