Directions: |
Directions:Preheat oven to 350º. Spray bottom of 9" x 5" x 3" loaf pan. Beat butter in large bowl with mixer, at medium speed until light and fluffy. Add sugars. Beat well. Add egg, egg whites, and vanilla and beat until well-blended. Add mashed banana and beat on high for 30 seconds. Combine flour, baking soda, salt, and baking powder in medium bowl. Add flour mixture to butter mixture alternately with cream, ending with flour mixture. Add walnuts (if desired), mix well. Pour batter into pan and bake until toothpick in center comes out clean. (1 hour, 15 min) Cool on wire rack 10 minutes. Remove from pan. Cool. |
Personal
Notes: |
Personal
Notes: Kelley says, "My sister, Kimberly Allison Rotundo, asks me to make this every year for her birthday. Sometimes I make a couple batches and bake them in cake pans (9" rounds or sheet cake), to take it from a 'banana 'bread' to a 'banana birthday cake.' Kim MUST have cream cheese icing on top to make it complete, though. Sometimes I make cream cheese icing from scratch, but if I am pressed for time, I just use the canned versions. As a bread, this freezes very well. Just wrap it tightly in aluminum foil and place in the freezer. When you want to use it, take it out of the freezer for just an hour or so, then remove the foil. It tastes just like freshly-made. If you want, you can microwave it a few seconds, and it really tastes like fresh from the oven."
Did you know? Kim and Kelley both loved to play tennis, when they lived in Florida as children. One year, both Kim and Kelley won their separate age divisions in tennis tournaments, only to discover that they then had to play against each other! (As editor of this cookbook, I can re-write history if I want, but I'll stay true to the facts.) Kim beat Kelley in their last set. Soon thereafter, they retired their racquets, to save their friendship. Actually, other interests entered their life...Thank goodness!
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