I will shout it from the rooftops! I AM NOT A BAKER…I AM NOT A BAKER…I AM NOT A BAKER! Well, maybe a little now that I have managed to create some amazing Cinnamon Rolls and this lovely gem. Haha! I have a little secret that really sent this Banana Bread over the top and ensured it was not as dense as most of these breads tend to be. CAKE FLOUR from King Arthur. That’s my secret. I replaced half of the All-purpose flour with this fluffy ingredient. WOW!
So go grab three to four very ripe bananas. Or should I say six to eight, because you will want to make at least two of these. The first one will be devoured before it even cools down!
Preheat oven to 350 degrees. In a large bowl, cream together the sugar and butter.
Add in the mashed bananas and beaten eggs. Mix well.
In a separate bowl, sift both flours, the baking soda and salt. Slowly add the dry mixture to the bowl with the wet ingredients. Mix just until combined. Try not to over mix. Add in the vanilla.
I placed the walnuts in a separate bag and chopped up a bit more. I then added just a touch of flour to them so that they did not sink to the bottom when baking. Fold in the floured chopped walnuts. You can also add in a bit of semi-sweet chocolate chips. I may do this next time! Kind of like my recipe for Banana Chocolate Bread Pudding.
Prepare your pan. I used a fairly big bread pan (9″ x 5″), sprayed with non-stick spray. Add flour to coat the spray. Be sure to tap out any extra flour. I then lined the bottom of the pan with wax paper. This is easy to do. Just place the bottom of the pan on the wax paper then run your scissors around the bottom and cut out. Place in bottom of pan. Pour banana bread mixture in pan and allow to bake for about 50 minutes. My oven tends to not bake so evenly, so I had to take parchment paper about halfway through baking and place around the edges so they did not brown too much. Bread is down when you take a toothpick through the center and it comes out clean.
Remove bread from oven. Place on a cooling rack for about 20 minutes before cutting. Banana Bread should easily come out of pan. Be sure to gently peel off the wax paper. I say 20 minutes, but I can assure you, you won’t be able to wait. That is totally ok! Hence, why I suggest making two!!! ENJOY!
I made a second batch the other day and topped the bread with extra walnuts and a sprinkle of sea salt! OMG. I am not sure which one I like best! So as not to burn the walnuts, I waited until about halfway through baking then topped the bread with the nuts and continued baking. I then sprinkled sea salt on top as soon as the bread came out of the oven!