Banana Bread was something I always looked forward to my Mother baking about once a month and the best thing about her bread above anyone else’s I have ever tasted, it had no nuts. Don’t get me wrong, sure banana bread is very good with nuts in it, a lot of people prefer it that way, just not me. Heck, if you wanted to, you could also add some mini- chocolate chips into the batter. Anyway you slice it, I hope you will enjoy this recipe as much as my family does.
2 Cups + 2 Tbsp. All Purpose Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
2 tsp. Saigon Cinnamon
1 1/2 Cups Ripe Mashed Bananas
3/4 Cup Sugar
1/2 Cup Butter, melted
1 tsp. Beanilla Vanilla Extract
1/4 Cup Chopped Walnuts or Pecans, optional
Pre-heat oven to 350 degrees. Grease and line with parchment paper a glass 9 x 5 x 3 inch pan or, 2 glass 71/2 x 3 1/2 x 2 inch loaf pans. set aside.
In a medium bowl combine flour, baking powder, baking soda and cinnamon. Wisk to combine, also set aside.
In another medium mixing bowl, combine melted butter and sugar until combined. Add eggs, one at a time. Add vanilla and mashed Bananas. Add flour mixture to wet mixture stirring just to moisten the batter. The batter should be a bit lumpy at this point. Fold in the nuts, pour batter into your prepared loaf pans.
Bake 60- 75 minutes for a 9 x 5 x 3 inch loaf pan or 50-65 minutes for the 2 smaller loaf pans. Or, until a wooden skewer / toothpick inserted in the middle comes out clean. Note: If necessary, cover loosely with a foil tent the last 15-20 minutes of baking to prevent over browning of the top of your bread.
Once out of the oven, cool on wire rack for 15 minutes. Remove from pan, completely cool on the wire rack. Then wrap in plastic and let set over night on counter top.
Serves: 8 – 16
My Perfection Cream Cheese Frosting spread on a cold slice is oh so Yummy!