For the second weekend in a row, I’ve had some aging bananas sitting in a bowl and getting blacker and blacker by the day. What’s the solution? In the past I’ve been known to pitch them into the trash can. I’m just less inclined to eat a mushy banana. But now I’ve come to my senses. The obvious solution is banana bread.
It should have been obvious before, especially given my past success with pumpkin bread, but we’ll ignore that for now. And after a few tries, I think I’ve got the recipe just right – moist, not too dense, and perfect when served warm with a little butter spread on top.
Continue for the recipe.Banana Nut Bread Makes 2 loaves 2 1/2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 cups sugar 4 eggs 1 teaspoon vanilla extract 1 cup vegetable oil 4 ripe bananas, peeled and mashed 1 cup walnut pieces
Preheat the oven to 350 degrees. Grease to bread loaf pan and dust with flour.
Sift together the flour, sugar, baking soda, and salt in a bowl. In a separate bowl, wisk together the eggs, vanilla, and oil. Add the mashed bananas and mix together. Combine the banana mixture with the dry ingredients. Fold in the nuts (feel free to exclude the nuts). Transfer the batter evenly into the two pans. Bake for 55 minutes.
Remove the pans from the oven and let cool on a wire rack for 15 minutes. Use a knife to loosen the banana bread from the pan, then pop the loaves out and cool completely on the rack.
Best served when warm.