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Barb's Banana Nut Bread

Kraft Memeber Recipe
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Makes: 1 (9") loaf Total Time: 2 hr
Category: Breads Sub Category: Quick Breads

what you need
  • 1/2 cup 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
  • 1/2 stick (1/4 cup) unsalted butter, softened
  • 4 oz. strawberry yogurt
  • 2/3 cup sugar
  • 2 eggs
  • 2-3 ripe bananas
  • 1 cup chopped walnuts
make it
With oven rack in middle position, preheat to 350°F. Grease a 9 x 5 loaf pan and line bottom with parchment paper, then grease paper. Mix together milk and lemon juice. Let stand until milk curdles, 1 minute.

Mix flour, baking powder, salt, and baking soda in a bowl. In a large bowl, beat butter, yogurt and sugar with electric mixer at high speed until fluffy, approx. 2 minutes. Add eggs, 1 at a time, beating until combined, and then mix in bananas until combined. (Mixture looks curdled.) Add flour mix to banana mix adding milk alternately, mixing at low speed until batter is smooth. Stir in walnuts or whatever is preferred.

Pour into loaf pan and bake until toothpick in center of bread comes out clean, approx. 1 hour. Cool bread in pan for 20 minutes, then remove from pan and place bread on rack. Remove paper and turn bread over to cool.
Note: Bread keeps at room temp approx. 4 days, refrigerated 7 days or frozen approx. 1 month.
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