as mentioned in my cranberry scones post, i also made a bunch of banana bread for my uncle's funeral service. below is one of the recipes i used. i think i tried at least 3 different ones, some with nuts and some without. how did they all taste? i'm afraid i can't really tell you because i didn't try all three. but what i can say is, banana bread is banana bread. okay, actually, that's no true. some banana bread could be pretty dry out. this one here isn't too bad actually. i love how it stayed nice and moist even overnight (i made it friday, served it saturday morning).
so if you have some brown bananas you'd like to use up, i say go ahead and make some banana bread today. the recipe below is so easy to make and whips up in a flash. the only time consuming thing is waiting for it to finish baking in the oven. but it's kind of like, you set it and forget it (well, not totally, but while it's baking you can do other stuff).
below's the recipe should you want to make some. and if you do, let me know what you think. enjoy and happy baking!
i love my banana bread lightly toasted with a little butter spread on. so good.
banana breads are so easy to make. i love how they really put all those browning bananas to good use.
banana nut bread
adapted from my baking addiction
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 2 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 2 overripe bananas
- 1/4 cup to 1/2 cup walnuts
- preheat oven to 350°F. lightly grease a 9x5 inch loaf pan – i used olive oil, but you can use butter or any oil of your choice.
- in a large bowl, combine flour, baking soda, salt and cake spice. in another large bowl, using an electric hand mixer on medium speed, cream together butter and brown sugar until light and fluffy – about 3 minutes. stir in eggs, vanilla and mashed bananas until well blended. using a wooden spoon or rubber spatula, gently stir banana mixture and walnuts into flour mixture – stirring until ingredients are just combined. pour batter into prepared loaf pan.
- bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then carefully turn out onto a wire rack.
- you can add 1/2 teaspoon cinnamon to your batter if you like. i personally don't care for it so i skipped it.
- banana bread is better served after it has had time to sit overnight at room temperature.
- banana bread will keep wrapped in plastic wrap and aluminum foil for up to 3 days.
- this banana bread is amazing toasted with a pat of butter.