Bourbon Banana Nut Bread
|Walnuts/Pecans||200 Milliliter (0.75 Cup)|
|Butter/Margarine||125 Milliliter (At Room Temperature, 0.5 Cup)|
|Sugar||250 Milliliter (1 Cup)|
|All purpose flour||500 Milliliter (2 Cup)|
|Baking powder||1 Teaspoon (5 Milliliter)|
|Baking soda||1⁄2 Teaspoon (2 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Vanilla extract||1 Teaspoon (5 Milliliter)|
|Brown sugar||30 Milliliter (2 Tablespoon)|
Preheat oven to 350°F (180°C).
Grease a 9 1/4x5 1/4x2 3/4-inch (23x13x8 cm) loaf pan.
Put nuts into blender container.
Cover and process 2 cycles at WHIP to chop nuts; set aside.
In large mixer bowl, put all remaining ingredients except 1/4 cup (50 ml nuts, brown sugar, and bourbon.
Mix at LOW until flour is moistened then at MEDIUM until smooth.
Pour into prepared pan.
Mix remaining nuts and brown sugar; sprinkle over top of loaf.
Bake in preheated oven for 1 hour, or until toothpick inserted near center comes out clean.
Remove from pan; cool completely.
Saturate a 15x9-inch (38x23 cm) double-thick piece of cheesecloth with bourbon and wrap around loaf Wrap in foil; refrigerate a few hours or overnight before slicing.