Don’t mind the pumpkin and veggie stock. I made a pumpkin risotto for dinner that evening as it was Friday.
On to the best EVER banana nut bread you will ever eat…no joke. We had this for afternoon tea and the guests loved it! And so did I!
My first attempt at cooking anything when I was young was Banana Bread. And I always messed up. Every single time…the middle would never cook. I wasn’t successful until 15 years later when I began cooking gluten free treats always with bananas. I found the balance at that point and made a many treat: black forest muffins, lemon berry muffins, cookies as I have posted on, egg and banana pancakes (literally, just an egg and banana in a blender and a hot skillet with some coconut oil, my nieces and nephews love these!), and many more I have forgotten. Don’t worry the recipes will eventually make it on here. I can only distract myself so much from my studies.
The most EXTREME Banana Nut Bread
- 1 cup of flour (125 g)
- 1 tsp salt
- 2 tsp baking soda
- 3/4 cup of white sugar (you can vary your sugar, raw sugar/maple syrup/brown sugar would also be good) (90 g)
- 1/3 cup butter (40 g)
- 3 mashed ripe bananas
- 3 eggs
- 3/4 cup chopped walnuts (you can vary) (90 g)
- Preheat the oven to 350 degrees F (175 degrees C). Grease (I used butter) and flour one 9×5 inch loaf pan.
- Sift the flour and salt into a large bowl. In a separate bowl, mix together the butter and sugar until smooth. Stir in the bananas and eggs until well blended. Stir in the baking soda and get some air into the mixture. I always add the baking soda to the bananas/eggs when baking my GF treats.
- Pour the wet ingredients into the dry mixture, and stir just until mixed. Pour into pan.
- Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack. It is best warm. If you are saving for later, make sure it cools completely. Then wrap in plastic wrap to keep moisture in.
N.B.: Do not cut loaves prior to serving. HIDE the loaf from yourself, from your friends, your spouse, your kids and everyone downwind! Make sure your neighbors windows are closed if you don’t want them to make the leap to your balcony. TIGHT SHUT!
Other notes: It is best warm, with a cup of coffee. And print 10 copies of the recipe and leave them wherever you serve MEBNB. Or just send them to my blogpost…because trust me they will want this recipe!
I’ll try a buckwheat loaf the next time I have ripe bananas. Let me know if you try this recipe.