- 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!