I got this recipe from foodnetwork.com, it is by M.S. Milliken & S. Feniger. The first couple of times I made this banana bread it came out quite dry. So I tweaked the recipe a little and added some more milk and walnuts. Now it’s perfectly moist and delicious. With banana bread, the riper the bananas the better. So if the banana is spotted and looking a little beat up, it’s perfect for banana bread.
What you’ll need…
First, preheat your oven to 325 degrees Fahrenheit. Then let’s cream the butter and sugar.
Now let’s prepare the bananas…
Now the dry ingredients…
Bringing it together…
Bake for 1 hour at 325 degrees Fahrenheit…
1 cup granulated sugar
1/2 cup butter or margarine
3 ripe bananas
1/4 cup chopped walnuts
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
Preheat Oven to 325 F.
Cream butter and sugar until fluffy. Add eggs, one at a time and mix until completely incorporated into sugar and butter mixture. Crush bananas in a small mixing bowl and add milk. Set aside. Combine flour, baking powder, baking soda, salt and ground cinnamon in another small mixing bowl and set aside.
Do not use the mixer for the next steps.
Add banana mixture and chopped walnuts to butter, sugar and eggs mixture. Using a wooden spoon mix thoroughly. Then add the flour mixture, 1/2 cup at a time and mix until it forms a thick batter. Pour batter into a greased loaf pan and bake for 1 hour.
Let cool, then remove from loaf pan and enjoy.
Tips and Ramblings:
1. Only use your mixer when creaming the butter and sugar. Trust me, the first couple of times I used it for everything and the banana bread was dry like cardboard.
2. Try not to crush your bananas into big chunks. Otherwise it will get black in the bread and look unappetizing.
3. I line the bottom of my loaf pan with parchment paper. It makes it easier to remove the bread from the pan after baking.
4. You can pour the batter into muffin tins for a banana walnut muffin.