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Peek's Banana Nut Bread
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The flavor and texture of this Tea Bread is to die for. Very rich and wonderfully flavored bread!


Serves/Makes:2 large loaves

  • 1-3/4 cups (425 ml) sugar
  • 1/2 cup (125 ml) unsalted butter, plus a tbsp more
  • 2 jumbo eggs
  • 1/2 cup (125 ml) sour cream, plus a tbsp more
  • 3 cups (700 ml) sifted unbleached flour
  • 1-1/4 tsp (6 ml) baking soda
  • 1-1/4 tsp (6 ml) baking powder
  • 3/4 tsp (4 ml) salt
  • 4 very ripe large bananas, mashed
  • 1-1/2 cups (350 ml) ground walnuts or pecans
  • 1/2 cup (125 ml) chopped walnuts or pecans
  • 2 cups (475 ml) chocolate morsel's
  • Optional: 1 tbsp (15 ml) of nut liqueur, rum or brandy
  • Prheat the oven to 325 degrees (175 C.).
  • Sift the flour, salt, baking soda and baking powder together and set aside.
  • Cream sugar and butter together, (add the optional liqeuer, rum or brandy flavoring at this point).
  • Then add the eggs one at a time, beating well after each one.
  • Add the sour cream and the ground nuts and blend in well.
  • Then, add the dry sifted ingredients, alternating with the mashed bananas.
  • Fold in the chopped nuts and the chocolate morsels, try not to overwork the batter.
  • Bake in two of the very large loaf pans that have been well greased for 55-65 minutes in a 325 degree (175 C.) oven.
  • Test with a wooden toothpick to determine doneness (it should come out clean unless you hit a chocolate chip).
  • Cool on a rack for at least 30 minutes before removing from the pans.
Hint: Try mixing in peanut butter or butterscotch chips at your creative choice or a mixture of them for really fun banana bread.

Also, these make wonderful mini loaves for Christmas or other gift giving. I have made them using the regular, mini and larger muffin tin forms and had great success, just adjust your baking times.

Special hint: If you can find hazelnuts for this recipe, it tops the scales for delicious!

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