BANANA CAKE

Ingredients:

1-1/2	cups	MAGNOLIA ALL PURPOSE FLOUR
1-1/4	tsp	baking soda
1	tsp	iodized fine salt
1	cup	dark brown sugar
1/3	cup	MAGNOLIA ALL-PURPOSE CREAM
1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED
2	pc	MAGNOLIA BROWN EGGS
1-1/2	cups	mashed very ripe lakatan bananas (about 5 pc)
1/2	cup	lightly roasted walnuts or preferred nuts

Procedure:

Preheat oven to 350°F. Line two 7x3 inch loaf pans with parchment or wax paper. Set aside.
Whisk flour, baking soda, and salt in a medium bowl. Set aside.
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.
Reduce speed to low. Add flour mixture and mix until just combined. Fold in walnuts. Transfer batter into loaf pans.
Bake for about 40-50 minutes or until a toothpick inserted in the center comes out clean. Unmold and transfer to a wire rack and cool completely before cutting.

Makes 2 loaves (16 slices).

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