Banana Bread

It is hard to screw this one up, I basically added all the ingredients at once and did not use a mixer, but a simple fork, then later a whisk and it came out even better than the first 2 times. The hardest part is the baking. After 1 hour I put a wooden skewer in and it came out wet. I put it back in the oven for another 10 minutes and then it came out clean. Remember, once it is out of the oven, it does not stop baking, it just slows the cooking down until it comes to room temperature. Let it rest. I would even go so far as to say melt the butter, not just let it rest at room temperature until soft, but if it’s liquid (not hot) it is fine. Do not add the eggs right away as they will tend to cook from the heat. This is my first real success at baking and this is my tried & true recipe.

INGREDIENTS

3 bananas – 2 very ripe, 1 slightly ripe (it makes a difference)
6 tablespoons butter at room temperature and/or melted but NOT hot
3/4 cup white granulated sugar
2 large eggs, lightly beaten
1.5 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/2 cup chopped walnuts

METHOD

Preheat the oven to 350°F.
Grease and flour a 8″ x 4″ non stick bread loaf pan
Whisk together melted butter along with sugar.
Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
Whisk in 1.5 cups of flour, baking soda and salt then add to batter.
Add 1/2 teaspoon of vanilla extract, add walnuts and pour into a loaf pan sprayed with olive oil.
Bake at 350˚F for 65-70 min or until a toothpick inserted into the center comes out clean.
Let banana bread rest for 25 minutes before transferring to a wire rack to cool.

Store in an air-tight container unrefrigerated for up to 3-4 days and/or freeze the rest.