CORRECTED: Hallelujah Banana Bread recipe
Here it is, folks. The corrected recipe from Peggy Cooke's May 20 column. Sorry 'bout the goof.
Hallelujah Banana Bread
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cup coarsely chopped walnuts
2 large eggs
1-1/2 cups mashed bananas
1/4 cup sour cream
1 teaspoon vanilla
1 stick unsalted butter, melted and cooled
Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with cooking spray. In a large bowl, mix flour, sugar, baking powder, baking soda and salt and stir together well to blend. Stir nuts into flour mixture.
In a separate bowl, beat eggs. Add bananas, sour cream, vanilla and melted butter and mix until well combined.
Make a well in center of the flour, pour the wet ingredients into the dry and stir together until ingredients are fully combined.
Pour batter into prepared loaf pan. Bake at 350 degrees for 50 minutes. Reduce oven temperature to 325 degrees and continue baking another 25 to 40 minutes until done. You may need to cover the loaf loosely with foil to keep it from browning too fast.
Remove loaf from oven and cool in pan until cool enough to handle, about 15 to 20 minutes. Remove loaf from pan and cool on a wire rack. Makes 1 large loaf, about 12 thick slices.