Saturday, December 17, 2011

Banana Nut Bread

I'm sure if you do a google search for banana bread or banana nut bread you'll get a bajillion hits.  Now this one will be among the bajillion.  Its my version of the classic and quite tasty as I use butter instead of oil for the lipid in the batter.  That buttery flavor plays well with the bananas and vanilla.

Banana Nut Bread
Yield 2 - 9x5 inch loaves  

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup butter at room temp
  • 2 cups white sugar
  • 2 cups mashed overripe bananas
  • 1 t vanilla
  • 1 t cinnamon
  • 4 eggs, beaten
  • 1 cup chopped walnuts

Preheat the oven to 350F. Grease two 9x5 inch loaf pans.
Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter,salt and sugar until smooth. Stir in the bananas, eggs, and vanilla until well blended. Carefully fold in dry ingredients into the wet in small batches.  
Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture.

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