INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350°F. Position the rack in the center of the
oven. Lightly butter a 8.5 x 4.5 x 2.5-inch loaf pan.
In a large bowl sift together the flour, baking powder, baking soda,
and salt and set aside for later. In a large mixing bowl, using an
electric mixer on low speed, beat the butter for 1 minute or until
light and creamy. Add the sugar, about 2 tablespoons at a time, and
when all of it has been added, continue to beat on medium speed for 2
minutes, scraping down the beaters and the sides of the bowl as
needed . Add the eggs, 1 at a time, beating for 10 seconds between
additions or until absorbed by the butter. Scrape down the beaters
and the sides of the bowl and continue to beat for 1 minute or until
smooth and creamy. With a large rubber spatula, fold the sifted
ingredients into the batter, in 3 additions, alternating with the
mashed bananas, in 2 additions. Beat the batter with an electric
mixer, on low speed, for 1 minute or until smooth. Fold in the nuts
and transfer the batter to the prepared pan. Smooth the top with a
rubber spatula.
Bake for 55 minutes to 1 hour or until a tester, inserted in the
center, comes out dry. Cool the bread in the pan, on a wire rack for
15 minutes, then ease it out of the pan and cool it, to room
temperature,- on a wire rack.
Converted by MC_Buster.
Per serving: 2056 Calories (kcal); 80g Total Fat; (34% calories from
fat); 34g Protein; 302g Carbohydrate; 560mg Cholesterol; 1461mg
Sodium Food Exchanges: 11 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable; 0 Fruit;
14 1/2    Fat; 9 Other Carbohydrates
Converted by MM_Buster v2.0n.

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