20147 (Ashburn, VA) Office delivery?

    show messages
    hide messages
    Popular Cheese Cheddars & Jacks Firm Mozzarellas Stinky Cheese Plates
    New & Notable Chèvres & Goats Fresh & Soft Parmesan & Grating Swiss & Alpine Cheese Partners
    Blues Deli & Slicing Goudas Semi-Soft Packaged Cheese
    Brie & Friends Fetas Light & Soy Sheeps Cheese by Region

    from "Farmhouse Cookbook" by Susan Hermann Loomis

    This recipe was inspired by a fresh bunch of small, sweet bananas that was handed to me by Wayne Boynton, a sugar cane farmer in Florida who also has a row of banana trees on his land.

    This banana bread is hearty, not too sweet, and ideal for a bread pudding because it bakes up firm, slightly less moist than traditional banana bread. If you want to use this recipe for Banana Bread Pudding, omit the walnuts, nutmeg, and lemon zest, and increase the baking time to 1 hour.

    6 to 8 servings

    1 3/4 cups all-purpose flour
    1 teaspoon freshly grated nutmeg
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    5 tablespoons plus 1 teaspoon (1/3 cup) unsalted butter, at room temperature
    2/3 cup sugar
    2 large eggs
    1 cup mashed banana (from 2 large bananas)
    1 tablespoon vanilla extract
    2 teaspoons minced lemon zest
    1/2 cup chopped walnuts

    Print recipe

    1. Preheat the oven to 350°F. Lightly oil a 9 x 5 x 3-inch loaf pan.
    2. Sift the flour, nutmeg, baking soda, baking powder, and salt together on a sheet of waxed paper, and set aside.
    3. Cream the butter in a medium-size bowl until light. Add the sugar and beat until thoroughly mixed and light. Add the eggs, one at a time, beating thoroughly after each addition. Add the mashed bananas, vanilla, and lemon zest. Mix well, then fold in the walnuts. Fold in the dry ingredients until thoroughly incorporated.
    4. Pour the batter into the prepared pan, run the blade of a knife lengthwise through the batter (to prevent the bread from cracking on top as it rises during baking), and bake until the bread is golden and springs back when lightly touched, 45 minutes. Remove the pan from the oven, un-mold the bread onto a wire rack, and let it cool before serving.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
      Yellow Bananas - $0.88/lb
     Farm Fresh
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      FreshDirect Raw Walnut Halves & Pieces, Resealable Bag - $12.99/14oz
     Resealable Bag
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
    You May Already Have
      FreshDirect Ground Grenadian Nutmeg - $5.69/ea
      Arm & Hammer Baking Soda - $1.19/ea
      Davis Double Acting Baking Powder - $3.19/ea
      Morton's Regular Salt - $0.99/ea
      Domino Granulated White Sugar - $2.49/ea
     2lb box
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
      Nielsen-Massey Madagascar Bourbon Vanilla Extract - $8.29/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list

    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users