Banana and Pecan/Walnut Bread

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Banana and Pecan/Walnut Bread

Category : Recipes

8 tablespoons (1 stick) butter, softened

1 cup light brown sugar

2 large eggs, beaten

3 ripe bananas

3/4 cup pecans/walnuts, coarsely chopped

1-3/4 cups sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground apple pie spice

 

Preheat the over to 350. Generously grease a 9 x 5 x 3-inch loaf pan and line it with baking parchment. Cream the butter and brown sugar in a large mixing bowl until the mixture is light and fluffy. Gradually add the eggs, beating after each addition, until well combined.

Peel and then mash the bananas with a fork. Add them to the creamed mixture with the chopped nuts. Beat until well combined.

Sift flour, baking powder, baking soda, salt and spice together and fold into the banana mixture. Spoon into the pan, and bake for 1 to 1-1/4 hours, or until a skewer inserted into the middle of the loaf comes out clean. Cool for 10 minutes in the pan, then invert on a wire rack. Remove the pan and lining paper and let cool.

 


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Cranberry Walnut Tart

Category : Recipes

Dough:

1 cup flour

2 tablespoons sugar

1/4 teaspoon salt

4 tablespoons cold unsalted butter, cut in cubes

1/2 teaspoon finely grated lemon rind

2-1/2 tablespoons ice water

 

In a food processor, combine flour, sugar and salt. Pulse briefly to combine. Add chilled butter and lemon rind, pulse 10 to 12 times or until butter mixture resembles coarse oatmeal. With food processor running, add ice water all at once. Process for about 10 seconds until a ball of dough forms. Turn dough onto a sheet of plastic wrap. Flatten to form a 7-inch circle. Wrap dough tightly and refrigerate at least 1 hour.

 

Filling:

2 cups cranberries

1/2 cup chopped walnuts

3 tablespoons sugar

3 tablespoons brown sugar

confectioners sugar

 

Roll dough into an 11-inch circle on a lightly floured surface. Place dough on a baking sheet. In a large bowl, thoroughly combine cranberries, walnuts, sugar and brown sugar. Spoon cranberry mixture over crust leaving about a 1-inch border around the outside edge. Fold dough over cranberries, pinching as necessary to keep it in place. Bake 15 to 18 minutes, or until crust is golden and berries are juicy. Cool on a rack about 10 minutes. Dust with sifted confectioner’s sugar. Serve warm. Serves 6-8.


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