Banana nut bread should always start with fully ripe bananas. Unfortunately, ripe bananas are not usually sold in the supermarket. While a banana ripens, the starch of the banana slowly converts to sugars. Allow green or yellow bananas to ripen at room temperature until the skin is liberally covered with brown spots. Once the banana has reached this stage, it is fully ripe. Bananas can be frozen once they have reached the desired ripeness. Their peels will turn completely brown, but don't worry about the banana within. When ready to use, simply thaw the bananas by letting them sit (unpeeled) on the counter until they warm up. Once thawed, peel the bananas.
The wet ingredients are: two ripe bananas, 6 Tbs. melted butter, 1 tsp. vanilla extract, and two large eggs. For the dry ingredients: 1-1/3 cup flour, 1/2 tsp. baking soda, 1/4 tsp. baking powder, 2/3 cup sugar, 1/2 tsp. salt, and 1/2 cup chopped walnuts. Combine and whisk all the dry ingredients except for the walnuts. The use of both baking soda and powder are necessary to provide enough leavening for the proper consistency of the bread. The baking soda is just enough to utilize the slight acidity of the bananas to create the desired carbon dioxide bubbles. Baking powder (which is a mix of baking soda, a base, and cream of tartar, an acid) provides even more leavening power.
Mash the bananas, melted butter, and vanilla extract together. Lightly beat the eggs together.
Mash the banana mixture with the eggs until smooth and well blended.
Pour the banana mixture onto the dry ingredients. Add the walnuts.
Fold the ingredients together until no more white flour is uncovered while folding.
Pour the batter into the prepared loaf pan and bake for 55 minutes at 350°F.
After 55 minutes, the loaf of banana bread should be done. A wooden toothpick inserted into the center should come out clean. Set the pan on a wire rack to cool for ten minutes.
Remove the loaf from the pan and let cool on the wire rack. Serve warm or fully cooled. The loaf can be wrapped in plastic and stored at room temperature for about four or five days.}?>
Banana Nut Bread (about 10 servings)
|Butter and flour a loaf pan|
|Preheat oven to 350°F (170°C)|
|2 large (250 g) ripe bananas||mash||mash until smooth||fold||bake 350°F (170°C) 55 min.||cool 10 min. in pan||cool on wire rack|
|6 Tbs. (90 mL) butter||melt|
|1 tsp. (5 mL) vanilla extract|
|2 large eggs||lightly beat|
|1-1/3 cups (167 g) all-purpose flour||whisk|
|2/3 cup (130 g) sugar|
|1/2 tsp. (2.3 g) baking soda|
|1/4 tsp. (1.2 g) baking powder|
|1/2 tsp. (3 g) salt|
|1/2 cup (70 g) chopped walnuts|