Banana Nut Bread
A Little Personal History:
Our family loves bananas. However, sometimes a few become very ripe before they’re eaten. When that happens, it’s time for some great tasting banana nut bread!
Description:
Banana nut breads come in all varieties. It should always start with fully ripe bananas.
| Categories: | Bread |
| Servings: | 1 loaf |
| Time: | – Preparation: 20 minutes – Cooking: 55 minutes |
| Equipment: | 5″x9″ Loaf Pan, large mixing bowl, medium mixing bowl, small mixing bowl, potato masher or fork, whisk, plastic spatula, wire cooling rack |
| Difficulty: | Easy |
Ingredients:
- 1 ⅓ cup cups all-purpose flour
- ⅔ cup brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 large ripe bananas
- 6 Tbs butter
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup nuts (pecans or walnuts); chopped
Procedure:
- Prepare a loaf pan by buttering the bottom and sides. Lightly flour the pan and tap out the excess flour.
- In a large mixing bowl, combine and whisk together all the dry ingredients; except for the nuts.
- In medium bowl, mash the bananas, melted butter, and vanilla extract together with potato masher or fork.
- In a small bowl, lightly whisk the eggs together.
- Add the beaten eggs into medium bowl & mash the banana mixture with the eggs until smooth and well blended.
- Pour the banana mixture onto the bowl of dry ingredients. Add the chopped nuts.
- Fold the ingredients together with spatula until no more flour mixture is uncovered while folding.
- Pre-heat oven at 350°F.
- Fold the batter into the prepared loaf pan and bake for 55 minutes.
- After 55 minutes, the loaf of banana bread should be done. A wooden toothpick inserted into the center should come out clean.
- Set the pan on a wire rack to cool for ten minutes.
- Serve warm or fully cooled.
Advanced Preparation:
- The loaf can be wrapped in plastic and stored at room temperature for about four or five days.
Tips, Notes, and Variations:
- Bananas can be frozen once they have reached the desired ripeness. Their peels will turn completely brown, but don’t worry about the banana within. When ready to use, simply thaw the bananas by letting them sit (unpeeled) on the counter until they warm up. Once thawed, peel the bananas.
- The use of both baking soda and powder are necessary to provide enough leavening for the proper consistency of the bread. The baking soda is just enough to utilize the slight acidity of the bananas to create the desired carbon dioxide bubbles. Baking powder (which is a mix of baking soda – a base, and cream of tartar – an acid) provides even more leavening power.
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