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Message: [QUOTE="Norcalbaker59, post: 35047, member: 2340"] There’s a tendency toward using one bowl because people don’t like to wash. But I believe the tendency should be getting the best results. Otherwise, why bother to bake from scratch. So this isn’t a one bowl method. Mixing order: I explained where necessary why it’s mixed in this order. [LIST] [*]In a large bowl sift together all dry ingredients EXCEPT sugar —sifting is necessary to properly disperse leavening. Set aside [/LIST] [LIST] [*]In a separate bowl mash very ripe bananas to the consistency you prefer. Set aside [/LIST] [LIST] [*]In separate large bowl, melt butter in microwave. Or melt on stove, and transfer to bowl [/LIST] [LIST] [*]Mix sugar into melted butter. This helps cools the butter before adding the egg. [/LIST] [LIST] [*]Mix eggs into butter and sugar. Since the butter and eggs are the only sources for water, by mixing the sugar into them first, there’s less water available to the flour. This helps to control the amount of gluten development that is triggered by contact with the liquid. So there’s less chance of over development of gluten with stirring. So a more tender bread. Also, hydrating the sugar first helps ensure a moist bread [/LIST] [LIST] [*]Mix banana purée into butter, sugar, egg mixture. By adding banana into the sugar mixture, you better distribute its mass. [/LIST] [LIST] [*]Mix flour mixture into the sugar mixture until just incorporated [/LIST] [LIST] [*]Mix in nuts [/LIST] [/QUOTE]

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