What could be more comforting then ripe bananas baked into to bread. So sweet and so fragrant. This is one of my favorite fall treats.
Cream the butter and sugar.
Add banana to the creamed butter and sugar. Then add eggs, vanilla, and spices. Add flour to creamed mixture.
Fold in walnuts.
Pour batter into buttered loaf pan. Bake.
Cool on a wire rack.
Serve on your favorite plate and enjoy!
Banana Nut Bread
9 tablespoons of butter, softened
1 cup light brown sugar, packed, you may use pure cane sugar if you wish
Cream the butter and the sugar.
4 very ripe bananas, mashed
Add to the creamed mixture.
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
Add the eggs, vanilla, cinnamon, and freshly grated nutmeg to the creamed mixture. Mix until blended.
2 cups unbleached all-purpose flour
1/4 of salt
1 teaspoon baking powder
¾ teaspoon baking soda
Sift ingredients together and add to the creamed mixture. Mix on low till blended.
¼ cup whole milk
Add milk and mix on low to blend
2/3 cup walnuts, chopped
Add walnuts to the mixture by gently folding into the batter.
Pour the batter into a buttered loaf pan.
Bake in a pre-heated 350 degree oven for about 1 hour and 10 minutes. A tooth pick inserted should come out clean and the crust will be golden. Cool 10 minutes in the pan on a wire rack. Then cool until it’s warm on wire rack. Serve warm plain or spread with softened butter.
Bakers note: My ingredients were all at room temperature.
Recipe adapted from Apples for Jam by Tessa Kiros.
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