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Ingredients:
| 1-1/2 | cups (180 g) | MAGNOLIA ALL PURPOSE FLOUR |
| 1-1/4 | tsp (6 g) | baking soda |
| 1 | tsp (5 g) | iodized fine salt |
| 1 | cup (213 g) | dark brown sugar |
| 1/1 | pack (110 mL) | MAGNOLIA ALL-PURPOSE CREAM |
| 1/4 | cup (56 g) | MAGNOLIA GOLD BUTTER UNSALTED |
| 2 | pc (100 g) | MAGNOLIA BROWN EGGS |
| 3 | pc (330 g) | mashed very ripe lakatan bananas (1-1/2 cups) |
| 1/2 | cup (50 g) | lightly roasted walnuts or preferred nuts |
Procedure:
1. Preheat oven to 350°F. Line two 7x3 inch loaf pans with parchment or baking paper. Set aside.
2. Whisk flour, baking soda, and salt in a medium bowl. Set aside.
3. Using an electric mixer on high-speed, beat brown sugar, cream and butter in a large bowl until light and fluffy. Add eggs one at a time and then add bananas.
4. Reduce speed to low and then add flour mixture and mix until just combined. Fold in walnuts.
5. Transfer batter into loaf pans.
6. Bake for about 40-50 minutes or until a toothpick inserted in the center comes out clean.
7. Unmold and transfer to a wire rack and cool completely before cutting.
Makes 2 loaves (16 slices).
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