For a person who doesn’t like banana flavored food, I find myself making banana bread a lot. We always buy bananas and always end up with super ripe bananas that we store in the freezer. When we took a trip to Costco and couldn’t put all the groceries away because of the bananas, I decided it was time to make more banana bread. I’ve made two different types of banana bread, and this time went for an easier, quicker recipe. I found this one on Allrecipes.com and thought I’d give it a try. Dan loved the bread, but I thought it was a bit lacking. I still think the America’s Test Kitchen bread is the best.
- 2 cups all-purpose flour
1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2 1/3 cups mashed overripe bananas
- 1 cup crushed walnuts
- 2 banana, sliced
Preheat oven to 350 degrees F and lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Fold in the crushed walnuts. Pour half of the mixture into prepared loaf pan, then lay down the sliced bananas, then cover with the rest of the mixture.
Bake in preheated oven for 60 to 65 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.