By I bought a couple of bananas in the hopes that I would eat them as part of a new healthy regimen. Unfortunately for me, they ripened too quickly for me. So…I had to make banana bread. I thought I had my mom’s recipe, but wasn’t able to locate it, so this is a combo of a couple of recipes I’ve used.
Ingredients
- 8 T (1 stick) of butter, softened
- 2 cups all purpose flour
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- 1/2 tsp cinnamon
- 3/4 c sugar
- 2 eggs
- 4 very ripe bananas, mashed until smooth
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (I used walnuts this time)
Steps
- Preheat oven to 350ยบ F
- Grease loaf pan
- Mix together dry ingredients
- In a mixer, cream butter, eggs and bananas
- Slowly add in dry ingredients
- add vanilla
- hand mix in walnuts
- Pour into loaf pan and bake for 45 – 60 minutes until browned. Check after 45 minutes by inserting toothpick into the center of the bread. The toothpick will come out mostly clean when done.
- Cool on rack for 15 minutes before removing from pan
Thoughts: Most recipes I’ve seen have you cream the butter and sugar together, but this one didn’t. I felt like my butter was as creamed as I thought it should be. Next time I’ll cream the butter and sugar first, then add bananas and eggs. My bread took longer to bake because my loaf pan is slightly smaller than a 9×5 pan. No ‘in action’ examples (it was late last night). I was making for a party, so you can see the bread in all it’s glory, wrapped up in saran wrap. Along with my quality control shot.
