Libby Klein I've just done a marathon round of cooking to supply my mother with some freezer meals. I know what all her favorites are since I've been making them most of my life. As a little bonus treat, I whipped up some banana bread. She does not have gluten issues, so the recipe is not gluten free. However, all you need to do is substitute a gluten-free one-to-one flour for the all purpose and you'll have a gluten-free recipe.
I doubled the recipe. I was also little heavy handed with the nuts, so I ended up making three loaves. I gave Mom two of them and kept one for the husband whose nose is like that of a bloodhound for baking. He could smell banana bread six months before the bananas grew on the trees. The loaf we kept is a little flat - the other two look like proper loaves - but he says the taste is fabulous.
One thing I would not put in my banana bread is chocolate chips. However. I, myself, am not a fan of banana bread to begin with. I much prefer pumpkin bread - which I would not put chocolate chips in my pumpkin bread either. What about you? Are you TEAM BANANA BREAD or TEAM PUMPKIN BREAD? And would you include chocolate chips in either recipe? Let me know in the comments.
Banana Bread
Ingredients
3 very ripe bananas, (medium/large)
½ cup unsalted butter, (8
Tbsp) at room temperature
3/4 cup granulated sugar
2 large eggs, lightly
beaten
1 ½ cups all-purpose
flour *or 1-to-1 gluten-free flour blend
1 tsp baking soda
½ tsp salt
½ tsp vanilla extract
1 cup walnuts and or
pecans - I used both
Instructions
Preheat the oven to 350°F. Grease
and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep).
Lightly roast walnuts and or pecans on a skillet, continuously stirring so
they won’t burn. Coarsely chop and cool to room temperature.
In a mixing bowl, cream
together 8 Tbsp softened butter and 3/4 cup 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.
In a separate bowl, whisk
together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then
add to batter.
Add 1/2 tsp of vanilla extract and
mix in chopped walnuts and or pecans. Pour into prepared loaf pan. Bake at
350˚F for 55-60 min or until a toothpick inserted into the center comes out
clean. Let banana bread rest for 10 min before transferring to a wire
rack to cool.
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