When life is bananas bake banana bread, part deux.
The first time I made banana bread years ago, it just wasn’t moist and I couldn’t find the right consistency. Luckily during this quarantine time there’s a lot of time to perfect recipes, and I bought a Costco sized bag of walnuts just as quarantine was starting in March. Found this recipe from Julia’s Album with just one adaption of adding an extra banana.
- 4 bananas , ripe, smashed
- 1/3 cup butter melted
- 3/4 cup sugar
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup walnuts chopped
- Preheat the oven to 350 F.
- In KitchenAid mixer bowl, mix butter into the mashed bananas, using wooden spoon.
- Turn on the mixer and then add in the sugar, egg, and vanilla.
- Then add in the baking soda and salt over the mixture and mix in.
- Add the flour last, mix just enough to blend the ingredients; the batter doesn’t have to be smooth as it’ll rectify itself in the oven.
- Add chopped walnuts to the batter and mix them in to distribute evenly through the batter. I also like to sprinkle a bit of the walnuts on the top in a straight line for decoration.
- Butter a 4×8 inch loaf pan (personally I prefer a glass loaf pan). If using a non-glass pan, line the bottom of the pan with parchment paper to make it easier to take out.
- Finally pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
The voila, perfectly moist delicious banana bread, and super easy to prepare.