The addition of a sprinkling of Demarara sugar crystals on top of the raw batter results in a delicious top crust. Do it.
Ingredients:
1, 1/4 lb. stick of butter, softened
3 extra large or 2 jumbo eggs
3/4 cup of brown sugar
1 tsp. of pure vanilla extract
1 cup of coarsely chopped walnuts
3 very ripe large bananas, coarsely mashed
1 tsp. of baking soda
1/2 tsp. of baking powder
1⁄3 cup of plain yogurt or sour cream
1/2 tsp. of cinnamon
2 cups of flour
½ tsp. of salt
2 tbsp. of Demarara sugar crystals
Directions:
Preheat the oven to 350ºF.
Grease lightly with butter a 9-by-5-inch glass loaf pan.
In the bowl of an electric mixer fitted with the flat beater, mix together the butter and brown sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs and mix until smooth. Add the yogurt or sour cream and mix just until combined.
In a second bowl, stir together the flour, baking soda, baking powder, cinnamon, salt and chopped nuts. Add the flour mixture to the banana mixture gradually and mix just until combined.
Pour the batter into the prepared glass loaf pan. Then sprinkle the top of the batter with the Demarara sugar.
Bake the banana nut bread for 60 to 70 minutes.
Halfway through the baking period (at 30 minutes) put aluminum foil over the top of the loaf and the sides to keep it from becoming too dark.
A toothpick inserted into the center should come out clean after 60 minutes of baking. If not then bake for 5 to 10 more minutes without the aluminum foil covering.
Remove the banana nut bread loaf pan from the oven and put it on a wood cutting board.
Let the bread rest in the loaf pan for 5 minutes, then turn the loaf out onto a wood cutting board and let it cool completely. Cut the loaf into thick slices if you are ready to serve it. Otherwise, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil.
Serve the banana nut bread either at room temperature or slightly warmed in the microwave oven, with butter or cream cheese. Yummy!