It Is All About the Bread: Banana Nut Bread
This Banana Nut Bread is simple to make and irresistible to eat. We love it because it is moist and has great banana flavor without being overly sweet. It is a family favorite. Get baking.
SERVINGS: MAKES ONE 9-BY-5-INCH LOAF
3/4 cup coarsely chopped walnuts (3 ounces)
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon sea salt
3/4 cup sugar
2 large eggs
1/2 cup refined liquid coconut oil
3 medium overripe bananas, mashed (1 1/4 cups)
1 teaspoon pure vanilla extract
HOW TO MAKE THIS RECIPE
Preheat the oven to 350°. Coat a 9-by-5-inch loaf pan with cooking spray. Spread the walnuts in a pie pan and toast in the oven for 5 to 8 minutes, or until fragrant; let cool.
In a medium bowl, sift together the flour with the baking soda, cinnamon and salt. Whisk to combine. In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy; about 3 minutes. Add the mashed bananas and vanilla and beat until smooth. Use a wooden spoon to stir in the dry ingredients. Blend thoroughly and fold in the nuts. (This banana bread is just as good without the nuts. We’ve tried it!)
Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean. Do not over bake. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
This recipe is adapted from: Beth Hensperger’s Banana Nut Bread recipe published 1998