Saturday, February 1, 2014

Banana Nut Bread

Simple Banana Nut Bread
How have I had this blog this long and not posted a recipe for banana bread? Oh, maybe it's because I rarely make it. Although I feel pangs of missed banana bread opportunity every time I throw away browned bananas, I just don't seem to take the time to make it. 
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 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

  • 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.
Makes one large loaf or two medium loaves.

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