Banana Nut Bread II

 

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 

• 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

INSTRUCTIONS

• 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.