my first attempt at banana bread was an AMAZING endeavor. the texture was perfect, the walnuts enhanced and complemented the sweetness of the over-ripened bananas, the crust was moist yet a bit on the crunchy side…. and, yes, i waited until the bananas were pretty bruised and black to maximize sweetnesssss, and mmmmmMmmm, it was definitely worth it.
for my loaves hereafter, i will make sure to buy a cooling rack. i used my cutting board but it kept the moisture in… it didn’t take a way from the taste, but it just didn’t cool fast enough for my hungry self.
anyway, i followed a basic recipe i found online and added a small bag of walnuts. and what’s great about this recipe is, you don’t need a mixer or any special equipment:
4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
pinch of salt
1.5 cups all-purpose flour
1/2 cup walnuts (or according to your taste), finely cut
preheat oven to 350ºF. mix butter into the mashed bananas in a large mixing bowl. mix in the sugar, egg, and vanilla. sprinkle the baking soda and salt over the mixture and mix in. add the flour and mix. finally, fold in walnuts. pour mixture into a buttered 4×8 inch loaf pan. bake for 1 hour. cool in a rack. remove from pan and slice to serve with love!
and, can i say, that baking banana bread from scratch beats the premixed powder by a MILE, trust. and i’m not even that good a baker… so if i can do it, anyone can!