Christmas Baking. | Rock Candy

Saturday, December 20, 2008

Christmas Baking.

Posted By on Sat, Dec 20, 2008 at 12:28 AM

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Christmastime around here is marked by the scent of goodies baking in the oven.  Though this year has, by necessity, been light on the baking (due to a certain bun delivered from the family oven recently) there is of course some baking going on in the house. 

And what better time than Christmas to share?  On the jump -- my own banana nut bread recipe... crispy on the outside, moist inside, and with an extra bit of gooey sweetness in the form of carmelized brown sugar.

Have a holiday recipe favorite you'd like to share?  You may do so... in fact, we'd encourage it!

Also a great way to use up old bananas!  When mine start to get more brown than yellow, I stick them in zip-top freezer bags and freeze them, peel and all.  They slide right out when defrosted.

BANANA NUT BREAD FOR SHARING

(makes four 9"x5" loaves)

  • 1 pound butter, room temperature
  • 3 cups white sugar
  • 6 eggs
  • 2 teaspoons vanilla extract
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons salt
  • 12 ounces sour cream
  • 1 cup chopped walnuts
  • 6 medium bananas, smushed
  • 2 cups brown sugar
  • non-stick cooking spray
  1. Preheat oven to 350 degrees.  Spray four 9x5 inch loaf pans (you can also use just one or two pans and refrigerate the remaining batter for up to a day).
  2. In a large bowl, stir together the butter and sugar. Add the eggs, vanilla, sour cream, and bananas.   Mix well again.  Combine the flour, baking soda, cinnamon and salt and mix those in.  Fold in the walnuts.  Sprinkle 1/4 cup of brown sugar into the bottom of each pan.  Spread mixture evenly into prepared pans.
  3. Bake at 350 degrees for 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Remove from oven and immediately invert loaf pan(s) onto plastic wrap or serving plate.  Sprinkle 1/4 cup of brown sugar on top side.  Cover and let cool.

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