Well baking is really not my forte. Not that I suck at it, but I would never really attempt a 10 layer cake and expect to get it right. That’s what the patisseries’ are for right? That said, this Banana Bread recipe is extremely simple. Actually I am even willing to call it failsafe. Add to the fact that it lets you use up overripe bananas left over from overzealous shopping expeditions, well who’s complaining?? The basic Banana bread recipe remains the same and you can toss any dried fruits/ nuts into it to make it more interesting. I would suggest walnuts, almonds and raisins. Also for a yummy flavor you could add blueberries.. but solo. We don’t want a hodgepodge now do we? It’s a really dense bread, so it keeps moist for a long time. But it’s never lasted beyond two days at my place… cause we eat it up!!
Double Banana Nut Bread
Recipe Courtesy: Shelley Albeluhn
Baking time: 60 mins
Serves: 8-12 / One 9X5 inch loaf
What you need:
2 cups All purpose Flour
2 med Eggs, beaten
2-3 mashed Overripe Bananas
¼ tsp Salt
1 tsp Baking Soda
½ cup Butter
¾ cup Brown Sugar
Handful of Raisins and Almonds (broken into small pieces)
What to do:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. In a large bowl, sift and combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in beaten eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 55 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Ready and Bready 🙂
P.S. It’s called Double Banana Nut Bread cause it’s got a pronounced Banana flavor compared to other breads. Yes, it’s actually a result of a very scientific survey. Sue me!
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