DIEF’S BANANA NUT BREAD …

by Chef Dief

I have been concocting dishes for our readers for 4 years now. There is one recipe that has been particularly popular amongst you all. The Banana Nut Bread takes the Gold Ribbon with 1000’s of views, and that has led to a lot of comments and questions.

When you read recipe instructions, most of them say, mix, add together, and so on. Chefs and bakers have certain ways they add and mix things which are not mentioned in the recipe and the homemaker‘s version rarely looks like the picture. So, at the 318Central.com test kitchen, we have broken down the recipe with detailed instructions and pictures in hopes that I can answer some of your questions!

Thank you … bon appétite!

RECIPE:

2 Bananas – (polkadotted, not rotten … when they are rotten the bananas will alter the way the bread will bake. At the polkadotted phase, they are at their sweetest. This is also the perfect stage to make smoothies.)

1 Stick Butter – Softened to room temperature – (This is so it easily creams with the sugar) *Butter looses 75% of its flavor when used cold; that is why, in professional kitchens, you will always see a bowl of room temp butter.

1 1/2 cups – sugar

1 1/2 cups – all purpose flour

1 tsp. – baking soda

2 eggs

1 tbls. – vanilla

1/2 cup whole milk

Teaspoon lemon juice or one squeeze – (The lemon juice will sour the milk and will not effect the flavor).

1 cup – chopped pecans

You will need a nice bread baking pan and baker‘s spray. Do not spray pan until right before you put it in oven.

Set oven for 350 degrees

In a mixing bowl, soften butter, then add the sugar. I use the flat end of a stainless spoon and press the sugar into the butter. This is called, “creaming the butter.”

Next, pour the flour over the top, and before mixing, take the baking soda and evenly distribute over the flour. Now turn the mixture together (30 seconds).

In a bowl, mash the bananas until mushy like baby food ... small chunks are ok. Place this to the side.

In a coffee cup, stir together with a fork, the eggs, milk, vanilla, and lemon. Once mixed, add this and the mashed bananas, then stir until well mixed. The mix will look light and creamy.

Now add the Pecans and mix them in. As soon as they are completely covered, spray pan and pour mixture into pan.

Place on top shelf of oven at 350 for 60 minutes. If using a convention oven check at 55 minutes.

After taking bread out of the oven, take a knife and carefully go around the sides of the bread (Only once) … and let it sit for 20 minutes on a cooling rack. Have a dish ready and turn upside down using a towel to catch it (you may have to give it a couple of gentle taps). Place it on the plate quickly and cut that bread and ENOY!