Banana is one of the few ingredients that I prefer to eat when it goes bad (in banana bread). Every week I buy a dozen bananas, at least half of which inevitably go bad. And every week I make banana bread. Sometimes with nuts, sometimes with berries, sometimes with chocolate chips. Sometimes I add sugar, sometimes I don’t. They are all delicious!
This banana bread recipe is my favorite because it’s effortless. You mix all the ingredients in one mixing bowl, transfer it to a loaf pan, and done. It’s not messy like most bread making and you just have a loaf pan and mixing bowl to wash after. No electric blender is necessary. This can be done by hand in less than 20 mins.
Recipes say that bananas need to be just the right amount of ripe when you can make bread with them, but I have used all kinds of ripe bananas and as long as you mash them well, they all come out great. If the bananas are not overripe, add a spoonful of sugar and a teaspoon of canola oil to mash it separately before adding it to the batter. You won’t be able to tell the difference. Basically, I make banana bread when I am feeling it, and not necessarily when the bananas are needing it.
Banana Walnut Bread
Equipment
- Loaf pan
Ingredients
- 1 1/2 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 2 eggs beaten
- 3 finely crushed bananas
- 1/2 tsp vanilla
- 1/2 cup chopped walnut
Instructions
- Preheat oven to 350.
- Grease pan and line with parchment paper.
- Sift together flour, soda, and salt. Keep aside.
- Cream together butter and sugar.
- Add eggs and crushed bananas, combine well.
- Add vanilla.
- Fold in flour mixture,
- Add nuts and/or chocolate chips. Do not over mix.
- Pour into greased 1 lb loaf pan.
- bake for 55 mins.
Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.
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