|Simple Banana Nut Bread|
Since I'm tired of the Coconut Double Chocolate Almond Flour Cookie pic on there right now, I thought this was an easy way to put up something new. Unfortunately, I can't locate my go-to banana bread recipe I got from a friend way back when, so I had to go to Allrecipes.com. I found a recipe that called for lots of bananas and very little sugar. Healthy, right? Perhaps, but I think the half cut of butter offsets any health benefits of reducing the added sugar. Overall this is a nice banana bread. Moist, just sweet enough, and relatively dense. I think I'll try my next slice warmed up with some butter. Mmm. On my way to do just that right now.
Banana Nut Bread
--adapted from Allrecipes.com
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened (plus more for greasing pans)
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 2 1/3 cup mashed overripe banana
- 1 teaspoon vanilla extract
- 1 1/3 cups walnuts, coarsely chopped
- Preheat oven to 350 degrees Fahrenheit. Butter and flour one large or two medium sized (7 1/2 x 4 inches) loaf pan(s). Set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and brown sugar. Mix in eggs, vanilla, and mashed banana until thoroughly combined.
- Stir in flour mixture just until combined. Fold in 1 cup walnuts. Pour batter into pan(s) and sprinkle top with remaining nuts.
- Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool about 5 minutes before removing from pan and placing on a wire rack to cool completely. When bread is completely cooled, slice and serve. Place leftovers in an airtight container or baggie, or wrap in foil and freeze.