I think banana bread is a favorite for all children and my John was dying for me to cut him a slice.
Preheat oven to 350 degrees and grease an 81/2 x 41/2-inch loaf pan.
Whisk together thoroughly:
1 1/3 cups all-purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
In a large bowl, beat on high speed until lightened in color and texture, 2-3 minutes:
5 1/3 tbsp. unsatled butter
2/3 cup sugar
Beat in the flour mixture until blended and the consistency of brown sugar. Gradually eat in:
2 large eggs, lightly beaten
Fold in just until combied:
1 cup mashed very ripe bananas (about 2)
1/2 cup coarsely chopped walnuts or pecans
Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes.
Let cool in the pan on a rack for 5-10 minutes before unmolding to cool completely on the rack.
A Planner Perfect Tip: I like to put all of my half-eaten bananas, or overly ripe bananas in a ziplock bag and put it in the freezer for my baking day or when I'm ready to make some banana bread.
Try these in muffin tins...yummo!
Labels: quick breads