by Sarah Steimer
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 4 or 5 large very ripe bananas, peeled
- 8 tablespoons (1 stick) unsalted butter , melted and cooled slightly
- 2 large eggs
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup walnuts , toasted and coarsely chopped (optional)
Whisk flour, baking soda and salt together in large bowl. In a separate bowl cut and mash the bananas. Add butter, eggs, brown sugar and vanilla and whisk until well-combined.
Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into a greased 9-inch bread pan (or three mini loaf pans – which I prefer but don’t have. I honestly think mini pans are better. The “regular” size seems to make my my bread too dark). Bake at 35o degree for 55-75 minutes. Let cool before cutting into it.
Makes one 9-inch loaf or three mini loaves.
Recipe adapted from: America’s Test Kitchen (They did some crazy microwave banana work in their recipe, which I’m sure would be good but I wasn’t in the mood.)
Photo: Sarah Steimer