Somehow I ended up with loads of super ripe bananas in my kitchen this weekend, so I decided to take my favorite pumpkin bread recipe and modify it for bananas. Since the bananas were so ripe and sweet, I cut back on the sugar, and I also cut back on the water in the recipe because it seemed like the original 2/3 cup would be too much. I subbed vanilla for the fall spices, and you know what? This is now my favorite banana bread recipe.
I don't know if it's the combination of white and brown sugar, or just the balance of all the ingredients, but this is just a good, solid, sweet banana bread.
Feel free to leave the nuts out if it's not your thing. It will be just as delicious.
Banana Nut Bread II
INGREDIENTS
Makes three medium loaves
Banana Nut Bread II
INGREDIENTS
- 15 oz mashed (very) ripe banana (I actually weighed mine)
- 4 eggs, room temperature
- 1 cup vegetable oil
- 1/2 cup water
- 1 1/4 cups white sugar
- 1 1/4 cups light brown sugar
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons vanilla extract
- 1 1/2 cups chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C).
- Butter and flour three 7x3 inch loaf pans.
- In a large bowl, mix together mashed banana, eggs, oil, water, vanilla and sugars until well blended.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Stir the dry ingredients into the banana mixture until just blended.
- Fold in the nuts.
- Pour into the prepared pans.
- Bake for about 50-60 minutes in the preheated oven.
- Loaves are done when toothpick inserted in center comes out clean.
- Wrap tightly in aluminum foil and freeze what you won't eat in two days.
Makes three medium loaves
 |
| My pan must not have been level. |
