I’ve always had issues spelling banana.
It’s just the fact that I never quite remember when I need to stop with the na’s.
It’s also the reason I lost my second grade spelling bee, which was really quite embarrassing .
But the good thing was, that my embarrassment eventually made me want learn from my mistake, and I finally taught myself how to spell bananas through a song, which I still sing to this day whenever I need to spell bananas.
Heck, I still sing it when I even hear the word bananas, and it was what I stood around singing while mixing the batter for this banana bread.
In my family banana bread is something that everyone loves.
However it’s very rare that you will ever find a piece in my house, because its consumed
within two days of baking it, and we just love it.
My only qualm with it: its very dense and heavy, which i hated for a while. Until I found this recipe.
This particular recipe is lighter than most banana breads which I absolutely love. It still has a good amount of density in it, so its not very fluffy and cake like, essentially hitting an equilibrium in terms of bread density.
adapted from food network
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 3/4 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup walnuts broken into small pieces ( not too small or you won’t be able to taste it, but if you make the chunks too big, you will have trouble cutting the bread into proper pieces later) can also be substituted with other nuts i.e. pecans, or if you don’t want nuts they can be removed or replaced with chocolate or butterscotch chips.
- Preheat oven to 350 degrees F
- In a medium size bowl, combine the flour, baking soda, and salt; set aside.
- Mash 2 of the bananas with a fork in a small bowl, and leave them off to the side.
- With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for three minutes to make a fluffy/light mixture (in a medium sized bowl)
- Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.
- Mix in the dry ingredients.(don’t over blend!)
- Fold in the nuts and the mashed bananas that were set off to the side before with a rubber spatula.
- Pour into a greased and lined baking pan, and bake for approx. an hour, make sure to check with a tooth pick(insert a tooth pick into the center and see if it comes out clean).
Cool the bread completely before slicing