Diana's Desserts - www.dianasdesserts.com

Banana Nut Bread

Servings: Makes 1 (9 x 5-inch) loaf
I'm not a good baker but this recipe is so good that it turned out very well on my first attempt. The bread is awesome with a glass of milk or a chilled glass of water (I prefer water).

Wet Ingredients:
2 ripe bananas
6 tbsp. (3/4 stick/3 oz./85g) butter, melted
1 tsp. vanilla extract
2 large eggs

Dry Ingredients:
1 1/3 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
2/3 cup granulated sugar
1/2 tsp. salt
1/2 cup chopped walnuts

Butter the bottom and sides of a 9 x 5-inch loaf pan. Lightly flour the pan and tap out the excess flour.

Mash the bananas, melted butter, and vanilla extract together. Lightly beat the eggs together. Mix the banana mixture with the eggs until smooth and well blended.

Combine all dry ingredients together in a large bowl. Spoon the banana mixture into the dry ingredients. Add the walnuts. Fold the ingredients together until no more white flour is uncovered while folding. Pour the batter into the prepared loaf pan and bake for 55 minutes at 350°F/180°C. After 55 minutes, the loaf of banana bread should be done (check for doneness by inserting a wooden toothpick into the center of loaf. It should come out clean.) Set the pan on a wire rack to cool for ten minutes.

Remove the loaf from the pan and let cool on the wire rack. Serve warm or completely cool. The loaf can be wrapped in plastic and stored at room temperature for about four or five days.

Makes 1 (9 x 5-inch) loaf.

Photograph taken by skhan ©2007

Source: www.bakingdelight.blogspot.com (my blog)
Submitted By: skhan
Date: July 16, 2007