Skill required: Advanced beginner
4 ounces Butter (1 stick), softened
1 Cup Granulated Sugar
3 large Eggs
2 Cups + 2 tablespoons All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 large or 3 Small Ripe Bananas, crushed (about 1 cup)
1/2 Cup Milk
3/4 Cup Walnuts, chopped
1. Use one 9" x 5" or 8 1/2 " X 4 1/2 " oblong loaf pan. Whichever size you use, the batter should fill the pan at least to the halfway mark but be no more than 3/4 full.
2. Spray the inside of the pan with nonstick release spray (PAM) or grease the pan with solid shortening and dust with flour, tapping out the excess flour.
3. Preheat oven to 350 degrees. Position rack in center
4. In the large bowl of the electric mixer, using the whisk, beat the room-temperature butter at high speed until it is soft and smooth, about 1 minute.
5. Add the sugar in 2 installments and continue beating, after each addition, at medium speed, until the mixture is light and fluffy. Total mixing time, including scraping down the bowl with a large rubber spatula once or twice, about 4-5 minutes.
6. At medium speed, add the eggs one at a time, beating only until well blended. Remember to scrape down the bowl once or twice.
7. Combine flour, baking powder, baking soda and salt. Add to mixture and beat until batter is smooth.
8. Add crushed bananas and milk and mix just until incorporated.
9. Add the chopped walnuts and lightly mix them in.
10.Pour the batter into the baking pan and level the top of the batter with a spatula or spoon. Fill the pan about 3/4 full.
11.Bake for 55-60 minutes until top is browned and feels springy to the touch and a cake tester or toothpick comes out clean, without any batter on it.
12.Cool in pan for about 10 minutes, then turn cake out on a wire cooling rack, right side up, to finish cooling.
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