For me, one of the best comfort foods during the cold, winter months is a slice of warm banana bread with a little bit of butter spread on it. It's so yummy, comforting, and just one of the best things ever! For years I made the classic recipe from the old red and white gingham Better Home and Gardens cookbook, starting when I was around 10 years old and first began to develop my love of cooking. Then, I switched to a recipe from a dear family friend who used to give us banana muffins and mini loaves of banana bread for every holiday imaginable. For the last few years, I started making my banana bread and banana muffins using a combination of the two recipes. But, after doing a little bit of experimenting and adding my own touches to it, I finally found what I consider to be the perfect banana nut bread recipe for us. I'm sharing it here with you now.
3 over-ripe bananas, smashed
1/2 cup Butter-Flavored Crisco
1/8 cup vegetable oil
1/3 cup sugar
1/3 cup brown sugar
2 eggs
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 2/3 cup all-purpose flour
1/2 cup finely chopped walnuts
Mix bananas, shortening, oil, and sugars together until fairly smooth. Add eggs and mix together thoroughly. (I often scramble the eggs up in a separate cup and pour them in to help incorporate them better.) Add all remaining ingredients and stir together until a smooth batter is formed. Stir in walnuts.
Pour batter into a loaf pan or muffin pan. (This recipe will make 1 loaf or 12 muffins.) Bake at 375. A loaf will take anywhere from 45-55 minutes. Muffins will take around 18-24 minutes. Check them at the minimum time and adjust accordingly. Do not overbake.
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