San Francisco

Spiced Banana Bread with Calvados & Sour Cream

August 27, 2008

1 2/3 C. flour
1 1/2 tsp. baking powder
1.5 C walnuts
1 tsp baking soda
1 C sugar
2 tsp cinnamon
1/2 tsp salt
1 tsp nutmeg
1/2 tsp ground cloves

2 eggs
4 overripe bananas
1/2 C melted butter
1 tsp vanilla extract

Preheat oven to 350. Butter and flour a large souffle container (2 qt) or two 8×3 inch loaf pans.

Chop walnuts in food processor until they become like flour/meal. If you do not wish to include walnuts, add 1/3 C flour. Whisk the dry ingredients together so that there are no lumps, or sift. Reserve.

Roughly cut bananas and then mush with fork or whisk into a pulp. Add eggs, cinnamon, salt, nutmeg, cloves. Mix until combined. Stir in melted butter and vanilla, then fold flour mixture until combined into batter. Pour into the cooking pan of your choice.

It’s done when a toothpick/skewer is inserted to the middle and comes out relatively clean (read: almost completely clean). Let it cool 10 minutes or so before you remove it from the pan. Should come out easily. Stays for about a week at room temperature.

Would be tasty served warm with Calvados and sour cream.

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