|My winning banana bread|
Banana Nut Bread
5 Tablespoons butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 large egg
2 egg whites
1 teaspoon vanilla extract
1 1/2 cups mashed, very ripe bananas
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup light cream
1/3 cup chopped walnuts
Preheat oven to 350 degrees F. Spray bottom and sides of a 9 x 5 x 3 loaf pan with nonstick cooking spray.
Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugars and beat well. Scrape sides of bowl and add egg, egg whites, and vanilla. Beat until well blended, scraping sides of bowl as necessary. Add mashed banana and beat on high speed for 30 seconds.
I collect ripe bananas from our kitchen and put them in paper bag and then in the freezer until I have enough to make a few loaves of banana bread. When I'm ready to use them, I put them in the microwave, peel and all, for 30 seconds. Then I peel them into a bowl and mash them up a little bit (they are pretty much mashed after the microwave, but I mix in the liquid a little bit). I haven't wasted an overripe banana in years.
In a medium bowl, combine flour, baking soda, cinnamon, salt and baking powder. Add flour mixture to banana mixture alternately with cream, ending with the flour mixture. Add walnuts to batter and mix well.
Pour batter evenly into prepared loaf pan.
At this point, you can sprinkle more nuts on top or some sort of streusel topping, or just let it be.
Cool bread in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack.
I use this same recipe for mini loaves, baking them a half dozen at a time for 20-25 minutes. And for muffins, baking them for 15-18 minutes.
Makes 1 loaf, 6 mini loaves, or 18 muffins.
The Cookie Princess
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