Banana Bread
Home cooking
Very ripe bananas give this loaf its sweetness and soft crumb. The amount of mashed fruit matters more than how many bananas you start with. Four small bananas and four large ones can produce very different batters, so measure the mash before you add it.
This version leans warm and spicy with cinnamon, nutmeg and ginger. The walnuts add a little crunch to slices that are otherwise quite soft. Let the loaf cool before cutting, especially if you want thin slices for toast.
- Servings (recipe yield)
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- Prep time
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- Cook time
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- Rest / chill / soak
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- Total time
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Timing information was not provided by the recipe source.
Ingredients
- 2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 1/2 cups mashed bananas (this is around 4-5 bananas)
- 2 eggs
- 1 cup sugar (brown or white is fine)
- 1/2 cup butter
- 1/4 cup crushed walnuts
Instructions
- Heat the oven to 350°F (175°C) and lightly grease a loaf pan. Mash the bananas and measure 1½ cups.
- Whisk the flour, baking powder, baking soda, spices and salt in one bowl. In another, mix the mashed bananas, eggs, sugar and melted, cooled butter.
- Fold the wet mixture into the dry ingredients just until no flour pockets remain. Fold in the walnuts and scrape the batter into the pan.
- Bake for about an hour. Check with a skewer near the center and take the loaf out when it comes out clean. Let it cool before slicing.
Source: Public Domain Recipes · martin-chrzanowski · Recipe source · Public-domain source license