Banana Nut Bread
Text and Photo by Jac Kyles Baker
Makes one 7 inch x 5 inch bread
Ingredients
1/3 cup chopped mixed nuts
2 overripe bananas, mashed
1/4 cup almond milk
1/3 cup light brown sugar
1/4 tsp salt
1/4 tsp vanilla extract
2 TB unsalted butter, softened
1 TB vegetable oil
1 egg, lightly beaten
1 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
Preparation
Butter or oil a microwave safe pan. I used a 3 cup capacity 7 x 5 x 1.5 inch rectangular pan.
Stir mashed banana and almond milk in a small bowl. Strain the mixture through a strainer to remove solids. Press on the sieve with a spoon and scrape the bottom to extract as much of the liquid as possible. Set aside.
In a large bowl, stir whisk together flour, baking soda and baking powder.
In a separate bowl: beat sugar, salt, oil and butter until light and creamy. Beat in egg. Stir in banana almond milk mixture. Add vanilla extract. Stir well.
Make a well in the bottom of the flour bowl. Add about a third of the liquid mixture to the well and stir in some of the flour. Repeat until all the liquid and flour is mixed. Do not over mix.
Spread batter in prepared pan. Cover batter with chopped nuts. Lightly press nuts into the batter. Microwave on HIGH 1 minute 30 seconds to 2 minutes. Test doneness by sticking a toothpick into center of bread; it should come out clean.
Carefully remove pan from microwave. Run a small knife such as a paring knife along the edge of pan. Cool on a wire rack for 5 to 10 minutes.
Store in an airtight container.