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Banana Nut Bread
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Prep: 10 mins   Cook: 60 mins
Difficulty:  6 of 10
· 2/3 Cup(s) Whole Milk 
· 1 Tablespoon(s) Fresh Lemon Juice 
· 2 1/2 Cup(s) Sifted Cake Flour (non self-rising, sift before measuring)
· 1 Teaspoon(s) Baking Powder 
· 3/4 Teaspoon(s) Salt 
· 1/2 Teaspoon(s) Baking Soda 
· 1 Stick Unsalted Butter, Softened
· 2/3 Cup(s) Sugar 
· 2 Large Eggs 
· 2 Very Ripe Medium Bananas 
· 3 Ounce(s) Walnuts, Chopped 
Step 1: Put oven rack in middle position and preheat oven to 350 F. Grease a 9- by 5-inch loaf pan and line bottom of pan with wax paper or parchment, then grease paper.

Step 2: Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.

Step 3: Whisk together flour, baking powder, salt and baking soda in a bowl.

Step 4: 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)

Step 5: 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.

Step 6: 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.

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