What’s more comforting than a loaf of banana bread baking in the oven? Few things my friends, few things. So, in honor of National Banana Bread Day, I wanted to share my favorite recipe with you guys. It’s from the Better Homes And Gardens Cookbook, you know, the one that EVERYONE has on their bookshelf. Great cookbook, by the way. So many tried and true recipes to be found inside!
I’ve tried several other recipes for banana bread, but I always end up coming back to this one. It comes together in minutes, and stays fresh for days. It also uses more mashed banana than most recipe I’ve seen call for, which I like. I’ll usually have 3 bananas left at the end of the week, and that’s just about what this recipe calls for. It’s great to whip up on a Friday night to munch on all weekend long. Toasted, with a smear of butter or honey, along side a cup of tea. Heaven!
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
2 eggs, beaten
1 1/2 cups mashed bananas (3-4 large)
1 cup sugar
1/2 cup vegetable oil or butter
1/4 cup walnuts, chopped
Preheat oven to 350 degrees. Grease bottom and 1/2 inch up the sides of one 9×5 inch loaf pan; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in center of flour mixture; set aside.
In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
Bake in 350 degree oven for 55 to 60 minutes, until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.