Beginner Gourmet: Banana Walnut Bread
I find that quick breads (breads that don’t have yeast) are some of the best things to have in my arsenal of go-to ideas. They’re quick and there’s no need (get it?) for crazy equipment since everything is mixed by hand. Larger loaves can be put out for brunch or taken to the office as a shared snack (try it with some chocolate hazelnut spread), but smaller loaves make great hostess or housewarming gifts. And they truly are super quick: On a day when C and I weren’t raring to whip up a long-winded recipe, banana walnut bread was the way to go. This recipe (after the break) is a combination of two, one from Bon Appetit, the other from America’s Test Kitchen.
Banana Walnut Bread
2 c. all purpose flour
3/4 c. sugar
3/4 tsp baking soda
1/4 tsp salt
1/2 c. walnuts, toasted and chopped (use any nut like you, or opt out)
4 very ripe bananas (about a 2 cups mashed)
1/3 c. sour cream
2 large eggs
6 tbs melted butter
1 tsp vanilla
Preheat oven to 350 and spray a 9×5 loaf pan with cooking spray.
In a large bowl whisk together the flour, sugar, baking soda, salt, and nuts (if using).
In a smaller bowl mash the bananas with the back of a fork. Add the sour cream, eggs, butter, and vanilla then mix to combine. Using a rubber spatula folding the banana mixture into the dry ingredients until completely combined. Be sure not to over mix.
Pour batter into the prepared loaf pan and bake until golden brown and a toothpick comes out with a few crumbs on it, about 55 minutes. Cool in the pan until it can be transferred to a wire rack.