I have notoriously bad luck with banana nut bread. That’s just my own personal opinion. I have this one fairly decent recipe, with excellent flavor, but it never manages to “set up” in the center. And then there’s this other recipe that bakes perfectly–with precision, and accuracy, and all that other good stuff that you like to have when you bake things–but it’s just sort of blah on the taste scale. And a bit dry.
I love banana nut bread, though, and go through periods when I seriously crave it in the morning slathered with real butter and accompanied by a cup of hot tea, so it was time to find or create a good recipe.
I’m so proud of my recipe-combining and -tinkering abilities. This concoction is a keeper.
Banana Nut Bread
Ingredients: (for 2 loaves)
3 Ripe Bananas (the riper, the moister the bread!)
1.5 cups Flour
one stick butter, softened a bit in microwave
1/2 cup Chopped Walnuts
1.5 cups Sugar
1 tsp. Baking Soda
1tsp. lemon juice
1 tsp. Vanilla Extract
2 tbsp. heavy cream
Pinch of Salt
How to make it:
Preheat oven to 375°F
1. Sift flour and baking soda together and reserve.
2. In another bowl, stir sugar, eggs, vanilla, cream, lemon juice, and butter until well blended. Add flour mixture, and stir until smooth.
3. Mash bananas with a fork and stir into batter. Then add nuts and stir well.
4. Butter (or spray) two loaf pans (or other baking dish if you don’t have a loaf pan–a Bundt pan works well) and pour in batter. Bake for about 55 minutes. The banana bread is done when a knife inserted comes out clean.
5. Let cool off for about ten minutes and then remove from baking dish.