Any really good recipes for banana nut bread?

BANANA NUT BREAD


2/3 cup whole milk


1 tablespoon fresh lemon juice


2 1/2 cups sifted cake flour (not self-rising; sift before measuring)


1 teaspoon baking powder


3/4 teaspoon salt


1/2 teaspoon baking soda


1 stick (1/2 cup) unsalted butter, softened


2/3 cup sugar


2 large eggs


2 very ripe medium bananas


3 oz walnuts, chopped (1 cup)


Put oven rack in middle position and preheat oven to 350掳F. Grease a 9- by 5-inch loaf pan and line bottom of pan with wax paper or parchment, then grease paper.


Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.





Whisk together flour, baking powder, salt, and baking soda in a bowl.





Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating until combined, then beat in bananas until combined. (Mixture will look curdled.)





Add flour mixture to banana mixture alternately with milk, mixing at low speed just until batter is smooth. Stir in walnuts. Pour into loaf pan and bake until a wooden pick or skewer inserted in center of bread comes out clean, about 1 hour.





Cool bread in pan on a rack 20 minutes, then invert bread onto rack. Remove paper and turn bread right side up on rack to cool completely.





Cooks' note:


Bread keeps, wrapped in plastic wrap, at room temperature 4 days or frozen 1 month.





or





COCONUT AND MACADAMIA NUT BANANA BREAD


2 1/2 cups all-purpose flour


3/4 teaspoon double-acting baking powder


1/2 teaspoon baking soda


1 teaspoon salt


1 1/2 sticks (3/4 cup) unsalted butter, softened


1 cup firmly packed light brown sugar


1/2 cup granulated sugar


1 1/2 teaspoons vanilla


3 large eggs


1 tablespoon freshly grated lemon zest


1 1/3 cups mashed ripe banana (about 3 large)


3 tablespoons sour cream


3/4 cup chopped macadamia nuts


1 cup sweetened flaked coconut, toasted lightly and cooled


Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars until the mixture is light and fluffy and beat in the vanilla, the eggs, 1 at at time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Divide the batter among 5 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans and bake the breads in the middle of a preheated 350掳F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack.Any really good recipes for banana nut bread?
go to rachel rays web site she has one on there that is greatAny really good recipes for banana nut bread?
I let my bananas get overripe and then I use the bisquick mix, 2cups, milk and 2 eggs. mix in milk to desired texture and voila! Banana nut bread. about 2 cups of milk. People say it is the best they have ever tasted. If you have a store that carries Jiffy Mix (generic bisquick) they have a recipe on the box. The trick is lettin your bananas overripen.

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