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madbakerThis week's Resolution Recipe: Cranberry/Walnut/Banana Bread
1 cup walnuts
9.5 oz (2 cups less 1 Tbsp) flour
1 tsp baking soda
1 tsp salt
8 Tbsp unsalted butter, softened
1 cup turbinado sugar (I used half turbinado and half homemade vanilla sugar)
2 large eggses
1 very ripe banana, about 5.5 ounces
1 1/2 Tbsp sour cream
1 tsp vanilla
2 cups cranberries, halved (I used 1 cup)
Heat the oven to 325 and toast walnuts for about 7 minutes, until they color. Empty them onto a paper towel and rub lightly to remove loose skin. Let them cool and then break or coarsely chop them. Turn oven up to 350.
Whisk together flour, soda, and salt. In another bowl cream the butter and sugar, then beat until light (about 3 minutes with a hand-held electric mixer). Add the eggses, banana, sour cream, and vanilla. Continute to beat for about 1 minute. Add the flour mixture and beat on low speed for 20 seconds, until moistened. Add the cranberries and walnuts and beat for another 20 seconds to incorporate. (I did this by hand.) Fill a greased loaf pan and bake for 55-65 minutes, using the toothpick test.
What worked: I made four small loaves for holiday get-together things. Yummy.
What didn't: I misread the baking instructions and toasted the walnuts too long; they were on the bitter side. Also, I ran out of cranberries so there was only 1 cup in the batter. Still good though. There was no pronounced banana flavor when they were fresh; it was only after a couple of days that banana started showing up.
Will I make it again? I wouldn't mind.
What I'm reading: Rich Burlew, The Origin of PCs
1 cup walnuts
9.5 oz (2 cups less 1 Tbsp) flour
1 tsp baking soda
1 tsp salt
8 Tbsp unsalted butter, softened
1 cup turbinado sugar (I used half turbinado and half homemade vanilla sugar)
2 large eggses
1 very ripe banana, about 5.5 ounces
1 1/2 Tbsp sour cream
1 tsp vanilla
2 cups cranberries, halved (I used 1 cup)
Heat the oven to 325 and toast walnuts for about 7 minutes, until they color. Empty them onto a paper towel and rub lightly to remove loose skin. Let them cool and then break or coarsely chop them. Turn oven up to 350.
Whisk together flour, soda, and salt. In another bowl cream the butter and sugar, then beat until light (about 3 minutes with a hand-held electric mixer). Add the eggses, banana, sour cream, and vanilla. Continute to beat for about 1 minute. Add the flour mixture and beat on low speed for 20 seconds, until moistened. Add the cranberries and walnuts and beat for another 20 seconds to incorporate. (I did this by hand.) Fill a greased loaf pan and bake for 55-65 minutes, using the toothpick test.
What worked: I made four small loaves for holiday get-together things. Yummy.
What didn't: I misread the baking instructions and toasted the walnuts too long; they were on the bitter side. Also, I ran out of cranberries so there was only 1 cup in the batter. Still good though. There was no pronounced banana flavor when they were fresh; it was only after a couple of days that banana started showing up.
Will I make it again? I wouldn't mind.
What I'm reading: Rich Burlew, The Origin of PCs
