Fresh Banana Walnut Bread made easy with your Cuisinart food processor. Base recipe can easily be adjusted for fat and cholesterol-restricted diets.
1¼ cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon fine salt
2 large eggs, at room temperature
½ teaspoon vanilla extract
½ cup unsalted butter, at room temperature, plus more for preparing the pan 1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
½ cup toasted walnut pieces (most important!)
It's good and good for you. I substitute fat-free cholsterol-free egg product for the eggs and olive oil for the butter occasionally with delicious results!
Combine flour, baking soda, and salt food processor work bowl, pulse 10 times to sift, transfer to small bowl and set aside.
Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside.
Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In the food processor work bowl, cream the butter and sugar until light and fluffy by pulsing for 10 - 15 seconds, scraping the sides and bottom of the work bowl, and then further processing until smooth, 10 - 15 seconds longer. Gradually pour the egg mixture into the butter while pulsing until incorporated. Add The bananas and briefly pulse until the mixture appears to be mixed but curdled. Add half the dry mixture and pulse 5 times on Chop. Scrape the work bowl. Add the remaining dry mixture and walnuts and pulse until just combined, 4 or 5 times.
Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean.
Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap.
The banana bread is best if served the next day; but I always have a hard time waiting that long...