This banana nut bread is my mom's recipe: dense, excellent, and definitely indulgent. It's always completely gone in minutes. This is great at parties, but never lasts long at home. Warning: EBNB may be impossible to resist!
Ingredients
- all-purpose flour: 2 cups
- baking soda: 2 tsp
- salt: 1 tsp
- white sugar: 2 cups
- butter: 1 cup (softened)
- overripe bananas: 2 cups (mashed)
- eggs: 4 piece (beaten)
- walnuts: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
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Sift flour, baking soda, and salt into a large bowl.
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Cream sugar and butter together in a separate bowl. Stir in bananas, eggs, and walnuts until well blended.
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Pour wet ingredients into flour mixture and stir just until blended. Divide the batter evenly between the two prepared pans.
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Bake in the preheated oven until a paring knife inserted into the crown of each loaf comes out clean, 60 to 70 minutes.
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Remove from the oven and let loaves cool in the pans for at least 5 minutes. Turn out onto a cooling rack, and let cool completely, about 30 minutes.
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Slice and serve. For more intense flavor, wrap each loaf in aluminum foil to keep in the moisture, then refrigerate for at least 2 hours before serving.
