I lured you in with my title “Best Ever” Banana Nut Bread. The truth is this banana bread is damn good. All these years and what seems like a thousand recipes later, I finally stumbled on a recipe that is going to become part of my permanent file.
There is this vague recollection in the forest of my mind that banana cake was made for my birthday in my very early years. It must have stuck because I have a fondness for things banana, except for bananas foster. There is something about setting bananas on fire, and having your bananas served up warm, wet and gooey. Sorry, I digress.
Let me end by saying if you have overripe bananas hanging around on your kitchen counter or bagged up by the dozen in the freezer, then this post serves as your inspiration to get making Banana Bread!
Banana Nut Bread
Makes on 9×5-inch Loaf
Recipe from Food and Wine
3/4 cup coarsely chopped walnuts (3-ounces)
1-1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/2 cup canola oil
3 medium overripe bananas, mashed (1-1/4 cups)
1 teaspoon pure vanilla extract
1. Preheat the oven to 350 degrees F. Coat a 9×5 inch loaf pan with cooking spray. Spread the walnuts in a pie pan and toast in the oven for 5 to 8 minutes, or until fragrant; let cool.
2. In a medium bowl, whisk the flour with the baking soda, cinnamon and salt. In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy. Add the mashed bananas and vanilla and beat until smooth. Stir in dry ingredients until throughly blended. Fold in the nuts.
3. Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean. Let the loaf pan cool in the pan for 10 minutes before turning it out onto a rack to cool completely. Wrap the bread in plastic and refrigerate for up to 5 days or freeze for up to 2 months.