Banana Nut Bread

by Nina | November 11, 2012 5:18 pm

So I’m sitting here in my kitchen enjoying a warm slice of banana nut bread and french vanilla coffee.  It’s one of my favorite things about the Fall…pulling a warm loaf of bread out of the oven and enjoying it while relaxing.  I normally am not a big fan of bananas but the combination of spices and warm bread just make my taste buds tingle.

The key to making a delicious banana nut bread is using over ripe bananas.  I would advise buying them a week in advance and putting them in a paper bag.  There is a gas they release that will help them ripen faster.  This also works if you have other fruit like peaches that you want to ripen faster.  Place the fruit in a bag with some bananas and in a couple of days viola, ripened fruit!

Ingredients

1 1/4 cups unbleached all purpose flour
1 tsp baking soda
1/2 tsp fine salt
2 large eggs, at room temperature
1/2 tsp vanilla extract
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnuts, chopped

Directions

Preheat the oven to 350 degrees.  Sift the flour, baking soda and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf with butter and sprinkle lightly with flour.

In a standing mixer cream the butter and sugar on medium speed (I use the 4 speed on Kitchen Aid mixers) until light and fluffy, about 4 minutes. Gradually pour the egg mixture into the butter while mixing until well blended. Add the bananas (the mixture will appear to be curdled, so don’t worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap or place in a cake dome. The banana bread is best if served the next day.

 

Recipe adapted from The Food Network

 

Source URL: http://ninascookingjourney.com/banana-nut-bread/