“… i’ve been thinking bananas…”
Can I just tell you how high I get off the smell of banana bread baking in my house? It’s embracing and friendly and warm and it just really makes me giddy. How much of a homebody am I? I could sit in my kitchen with the people I love and drink coffee and eat banana bread and shoot the breeze. All. Day. Long. I honestly don’t know where this banana bread recipe originated from. I think it’s probably one that’s been passed down through the generations, and your moms and grandma’s and great great grandma’s have probably been making it for a millennium. I’ve only been making it forever too. But I hadn’t made it in a long time and since coming home from our holiday in Maui – home of some of the most incredible banana bread ever ever ever – I’ve been thinking bananas. And walnuts. Because when they get together, are they not just the best of friends?
So the recipe that I’ve been making for the last forever is pretty simple. Butter, bananas, eggs, flour yadda yadda yadda. I’ve just tweeked one or two things. I promise you, you won’t stray from this BB recipe after you’ve tried it. It’s not rocket science. Use extremely ripe bananas. Use many. And. Butter the hell out of your loaf pan and don’t flour it. The end result will deliver a banana bread that is moist with a light crunchy buttery crust. It actually tastes like bananas. And it’s not too sweet either. I like that.
Very much. ♥
- ½ cup butter, room temperature
- 1 cup granulated sugar
- 5 small to medium sized very very ripe bananas, mashed
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup walnuts, roughly chopped
- Soft butter to grease your loaf pan with
- Preheat oven to 350 degrees.
- Grease a 6" x 9" loaf pan generously with butter.
- In your stand up mixer or with a hand held, cream the butter and sugar until light and fluffy.
- Add your beaten eggs, vanilla and crushed bananas. Mix until well incorporated, but not to a smooth consistency. Lumpy is fine.
- In a medium sized bowl, sift together your flour, baking soda and salt.
- Turn your mixer back on and slowly add the sifted flour mixture to the banana mixture and mix until flour is well incorporated.
- Lastly, mix in your walnuts.
- Pour the batter into your greased loaf pan and bake for 50-55 minutes until the top is a deep golden brown.
- Cover with foil and continue to bake for another 10 to 15 minutes or until a butter knife comes out of the centre of the loaf cleanly.
- Let cool before serving and enjoy!