Overripe bananas. What to do with them? If there’s one thing likely to be in every cook’s repertoire, it’s banana bread. Because, after all, we don’t want to throw out those fast-expiring bananas, do we.
I like nuts in my banana bread and thus
this is my go-to recipe when those bananas are threatening to take over the kitchen.
Banana Bread with Walnuts
Ingredients
1 1/4 cups unbleached
all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room
temperature
1/2 teaspoon vanilla
extract
1/2 cup unsalted
butter, at room temperature
1 cup sugar
3 very ripe bananas,
peeled, and mashed with a fork
1/2 cup toasted walnut
pieces
Directions
Preheat the oven to 350 degrees F.
Sift the flour, baking
soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla
together in a small bowl.
Cream the butter and
sugar until light and fluffy. Gradually pour the egg mixture into the butter
while mixing until incorporated. Add the mashed bananas.
With a rubber spatula,
mix in the flour mixture until just incorporated. Fold in the nuts and transfer
the batter to the prepared pan.
Bake for 55 minutes or
until a toothpick inserted into the center of the bread comes out clean. Cool
the bread in the pan on a wire rack for 5 minutes Turn the bread out of the pan and let cool
completely on the rack.
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