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30 # PEANUTS FAMILY COOKBOOK

BANANA NOSE BREAD BITES

2

3

4

1

5

6 tablespoons unsalted butter,

at room temperature, plus

extra for greasing

2 cups all-purpose flour, plus

more for dusting

1 cup sugar

2 or 3 very ripe bananas,

coarsely mashed

(about 1

11

⁄

22

cups)

3 large eggs, lightly beaten

11

⁄

22

cup buttermilk

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground nutmeg

11

⁄

22

teaspoon salt

Makes one 9-by-5-inch loaf

Preheat the oven to 350°F. Grease and lightly flour a 9-by-5-inch

loaf pan.

In the bowl of a stand mixer fitted with the paddle attachment, beat

together the butter and sugar on medium speed until creamy, about

1 minute. Add the bananas and eggs and beat until smooth. Add the

buttermilk and beat just until combined.

In a bowl, stir together the flour, baking soda, baking powder, nutmeg,

and salt. Add the dry ingredients to the banana mixture and beat just

until combined. The batter should be slightly lumpy. Scrape down the

sides of the bowl.

Pour the batter into the prepared pan. It should be no more than

two-thirds full. Bake until the loaf is dark golden brown and a toothpick

inserted into the center comes out clean, 55–60 minutes. Let rest in

the pan for 5 minutes, then turn out onto a wire rack and let cool completely.

Cut into thick slices to serve.

To store, wrap the bread tightly in plastic wrap and store at room

temperature overnight or in the refrigerator for up to 5 days.

Don’t throw out those brown bananas—overripe bananas add extra flavor

to banana bread, and they are even easier to mash!

INGREDIENTS