Banana Nut Bread

Most people buy a bunch at a time, but it’s hard to eat all of them – especially when they are overly ripe. That’s the perfect banana for baking so don’t throw them out! Save them for Banana Nut Bread! Banana bread is practically a staple in our home. We usually don’t eat all of them, so as as they ripen, we peel-and-freeze to bake banana bread. Growing up I wasn’t a banana fan yet this is our family go-to-recipe. Everyone loves it! This recipe is rich in flavor with beautiful sugary edges and it’s incredibly moist and dense at the same time. By dense I mean it’s not falling apart like cake, but it’s not a brick either. The ripeness of the bananas and folding technique makes a huge difference in the outcome.   It doesn’t need anything else. This recipe yields two loaves – one to enjoy and one to share or freeze for later! You can also add chocolate chips to this recipe, but I never do.

INGREDIENTS
6 ripe bananas, but I’ve made it with 5
2 cups all-purpose flour (I loosen it in the container before spooning into the measuring cup)
1 teaspoon kosher salt
2 teaspoons baking soda (make sure it’s not expired)
1 cup unsalted butter, room temperature (2 sticks)
1 cup light brown sugar, well packed
1 cup white granulated sugar
4 large eggs, room temperature
1 1/2 teaspoons vanilla paste or extract (I prefer the paste since it has all those vanilla flecks)
1 cup chopped nuts – optional, but I never leave them out. I use walnuts or pecans

HOW I MAKE IT
Start by preparing two 9X5 loaf pans with a thin coating of butter and flour, the old fashioned way. I just smear an even coat of room temperature butter all over the inside of the pan, dust with flour and tap to release the excess. This will ensure the bread releases properly once cooled. Sometimes, I add a piece of parchment paper to easily pull out the bread. If adding parchment, grease the parchment paper.
Note: If you prefer to use baking spray, please do so. Please read the label though, one popular brand contains silicone so I don’t use it. I prefer this old fashioned method of simple butter and flour.

You’ll need a few mixing bowls. In one mixing bowl, mash the bananas with a fork and set aside. I like to mash with a fork to leave some texture. Otherwise I can end up with baby food if I used a food processor. In another bowl, sift the flour, salt and baking soda and set aside.  In a third bowl, cream room temperature butter and sugar, then add the vanilla extract followed by the eggs – one egg at a time until all the wet ingredients are combined.  Fold the dry ingredients into the creamed mixture in two batches as not to overwork the flour. Remember to scrape down the side. Then fold in the bananas and nuts just until well combined. You don’t want any pockets of flour in the batter, but you also don’t want to overmix.

Equally divide the batter between the two prepared loaves. Tap twice over a hard surface to remove any air bubbles and bake in a 350°F preheated oven for an hour or until you insert a toothpick and it comes out clean. Typically once you being to smell the banana bread, it’s usually done or almost done. Your nose knows!

When baked, allow to cool over a baking rack about 8-10 minutes before tapping the sides of the pan and loosening the bread.   Then invert the pan on a baking rack and release the pan. Invert the banana bread again so the top is up and the bread isn’t cooled face down.

I’ll soon be sharing some other recipes you can make with this good ol’ banana nut bread. Don’t pre-slice the bread as it can dry out. To retain its moisture, keep it uncut and if not enjoying right away, wrap it in plastic wrap and keep in a cool place. The two loaves I made today are gone.   It’s like eating potato chips, once you start, you cant stop!