They say (whomever they are) that banana bread is a quick bread. But let’s be honest – it’s a cake. A tasty, scrumptious cake made in loaf pan and served in slices, but a cake nonetheless.
This is a good baseline recipe from which one could improve upon with additional spices(cinnamon) or other pieces of fruits (raisins).
- 1 1/3 cup all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 5 tablespoons unsalted butter (room temperature)
- 2/3 cup sugar
- 2 large eggs (room temperature)
- 2 very ripe bananas, mashed
- 1/2 cup chopped walnuts
Pre-heat the oven to 350 degrees F.
In a large mixing bowl, sift together the flour, salt, baking soda and baking powder. Set aside.
In a smaller mixing bowl, cream together the sugar and butter. Add to the dry ingedients and mix together. Whisk in the eggs until the batter has the consistency of wet sand.
Add the bananas and walnuts and mix in thoroughly. Pour batter into a greased 8 1/2″ by 4 1/2″ (or 6 cup) loaf pan.
Place the pan in the oven and bake for 50-55 minutes. Remove from the oven to cool for 10 minutes. Remove from loaf pan and serve.
Serves 8 – 10