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\rhead{J. Choe} % Top right header
\lhead{Banana Nut Loaf}
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\begin{document}
PRELIMINARIES:
Begin by preheating the oven to 350 $^o$F
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Ingredients
\begin{itemize}
\item 1/2 cup unsalted butter (room temp)
\item 1 cup sugar
\item 3 large eggs room temp
\item 1 1/2 cup all purpose flour
\item 1 teaspoon baking soda
\item 1/2 teaspoon baking powder
\item 1 teaspoon salt
\item 1 cup of banana (mashed in)
\item 1/2 cup of sour cream
\item 1/2 cup walnuts or pecans
\item 1 teaspoon vanilla
\end{itemize}
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Procedure
In a large bowl, mix together cream, butter, and sugar at medium speed. Add in eggs one at a time until well incorporated.
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In two sperate bowls, sift, and then mix the remaining dry ingredients in one bowl, and all the remaining wet ingredients into the other.
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Begin mixing contents from dry and wet bwols into the butter and suggar mixture. Make sure to alternate starting with contents from the bowl containing dry ingredients. Do not over-mix. Fold in nuts.
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Place dough in a buttered, 9x5 loaf pan and bake for 1-1.25 hours.
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