I am always buying bananas and not eating them before they go bad. This is a great way to use those over ripe bananas and turn them into a decadent bread. Recipe and picture from Food Network Kitchen and foodnetwork.com, recipe modified slightly by me for simplicity. Pairs good with a spot of tea, pictured above.
- 1 1/4 cups unbleached all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 tsp pure vanilla extract
- 1/2 cup unsalted butter, softened, plus more for preparing the pan
- 1 cup sugar
- 3 very ripe bananas, peeled and mashed with a fork, about 1 cup
- 1/2 cup chopped walnut pieces
Mix the flour, baking soda and salt, set aside. Whisk the eggs and vanilla, set aside. Brush a loaf pan with butter. Preheat oven to 350 degrees.
In a standing mixer fitted with paddle attachment cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter until incorporated. Add the bananas. Note that the mixture will look curdled but is not.
Use a rubber spatula to mix dry ingredients, fold in the nuts and transfer to prepared pan. Bake for 55 minutes or until a toothpick in the center comes out clean. Cool on wire rack for 5 minutes then turn out of the pan and let cool completely. Wrap in plastic wrap. Best served the next day.