I'm not a big banana bread person. I usually eat the bananas in smoothies before they reach the point where they're soft enough to be mashed and turned into bread. I must have bought a big bunch the other week because I found myself with several bananas on hand and the itch to make some bread.
I turned to the Bride & Groom Cookbook, a wedding present of course, and saw a recipe for their "Unbelievable Banana Bread." Sounded good to me... This bread had that carmelized sugary crust and delicious moist center. I'd make this again for sure. Thanks Kate for the cookbook!
Recipe thanks to the Bride & Groom Cookbook
Ingredients You'll Need:
- 1 1/2 cups walnuts
- 2 1/4 cups flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup vegetable oil
- 2 1/4 cups sugar
- 3 eggs, lightly beaten
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking soda
- 1/2 cup buttermilk (or add a couple teaspoons of white vinegar to regular milk and let it sit for a few)
- 2 cups mashed bananas - takes about 5 small bananas
1. Preheat oven to 350. Put the walnuts on a baking sheet and toast them for 12-15 minutes. After 6 minutes shake the pan then proceed to cook them the rest of the way. Let them cool and if they're not already chopped, chop them up.
2. Spray 2 loaf pans with cooking spray, or if you only can find 1 loaf pan spray a muffin pan. I used my over-sized muffin pan which really brings the bakery feel into your home.
3. Stir together the flour, salt, and cinnamon in a medium bowl and set aside.
4. Combine the oil and sugar in a stand or hand mixer. Beat on low until combined then add in the eggs and vanilla and beat for about 1 minute.
5. Stir the baking soda and buttermilk together then add 1/3 of the the dry ingredients to the mixing bowl then 1/2 of the buttermilk mixture. Repeat this process making sure everything is combined and add in the remaining dry ingredients. Now stir in your bananas and walnuts- don't overmix!
6. The batter will seem pretty wet but that's great. Pour it into your prepared pans and cook about 1 hour for the loaf pan and then 20-30 minutes depending on how big your muffin tins are. If they're small I'd check them about 15 minutes and gage the time from there until a toothpick in the center comes out clean.
When they're done grab a slice after they've cooled for about 5 minutes. If you're like me you'll spread some cream cheese on there, or maybe you'd like some butter to melt. Either way, this bread is in fact unbelievable.