Monday, May 8, 2023

Banana Nut Bread II


Somehow I ended up with loads of super ripe bananas in my kitchen this weekend, so I decided to take my favorite pumpkin bread recipe and modify it for bananas. Since the bananas were so ripe and sweet, I cut back on the sugar, and I also cut back on the water in the recipe because it seemed like the original 2/3 cup would be too much. I subbed vanilla for the fall spices, and you know what? This is now my favorite banana bread recipe.
I don't know if it's the combination of white and brown sugar, or just the balance of all the ingredients, but this is just a good, solid, sweet banana bread. 
Feel free to leave the nuts out if it's not your thing. It will be just as delicious.

Banana Nut Bread II

  • 15 oz mashed (very) ripe banana (I actually weighed mine)
  • 4 eggs, room temperature
  • 1 cup vegetable oil
  • 1/2 cup water
  • 1 1/4 cups white sugar
  • 1 1/4 cups light brown sugar
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chopped walnuts
  • Preheat oven to 350 degrees F (175 degrees C). 
  • Butter and flour three 7x3 inch loaf pans.
  • In a large bowl, mix together mashed banana, eggs, oil, water, vanilla and sugars until well blended. 
  • In a separate bowl, whisk together the flour, baking soda, and salt. 
  • Stir the dry ingredients into the banana mixture until just blended. 
  • Fold in the nuts.  
  • Pour into the prepared pans.
  • Bake for about 50-60 minutes in the preheated oven. 
  • Loaves are done when toothpick inserted in center comes out clean.  
  • Wrap tightly in aluminum foil and freeze what you won't eat in two days.

Makes three medium loaves

My pan must not have been level.

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