CRANBERRY BANANA WALNUT QUICK BREAD

1 cup walnuts
2 cups minus 1 tablespoon bleached all-purpose flour (use only Gold Medal or Pillsbury)
1 teaspoon baking soda
1 teaspoon salt
8 tablespoons butter, softened (but not melted)
1 cup sugar
2 large eggs, lightly beaten
1 very ripe large banana
1 1/2 tablespoons sour cream
1 teaspoon pure vanilla extract
2 cups cranberries, fresh or frozen, cut in half

Preheat the oven to 325 degrees F for 20 minutes before baking. Have an oven shelf at the middle level. Grease or coat with cooking spray a 9x5-inch loaf pan.

Toast the walnuts on a baking sheet until just beginning to color, about 7 minutes. Empty them onto a paper towel and rub them lightly to remove any loose skin. Allow the nuts to cool, then break or coarsely chop them, set aside.

In a medium bowl, whisk together the flour, baking soda and salt; set aside.

In a mixer bowl or other large bowl, cream the butter and sugar on medium speed if using a stand mixer (No. 4 on a KitchenAid, with the paddle attachment), or high speed if using a hand-held beater until light, about 3 minutes.

Add the eggs, banana, sour cream and vanilla all at once and continue beating for about 1 minute or until thoroughly blended. Add the flour mixture and beat on low speed (No. 2 on the KitchenAid) for 20 seconds or until moistened. Add the cranberries and walnuts and continue beating for another 20 seconds or until well incorporated. (The batter will weigh about 2 pounds, 9 ounces.)

Scrape the batter into prepared pan. (It will be about 3/4 inch from the top.)

Bake for 55 to 65 minutes or until the bread is golden and springs back when pressed lightly in the middle. Tent loosely with foil after the first 30 minutes to prevent overbrowning. The bread will develop an attractive split after the first 20 minutes or so of baking.

Makes one loaf
Source: The Bread Bible