Banana Nut Bread
It's hard to believe we've been making this "loaf' or bread style dessert since it was popularized in the 1930's in America, but it seems that we have. It regained popularity with the trend of home-baking in the 60's, and if you're a 70's child, like myself, then you had plenty of this bread in the mid 70's. After all, it was a simple, fail-proof way to use up those rotting brown bananas. The taste was always the same. It was good, but nothing you'd desire to make without the pest of rotting bananas! Until now, that is. I think this recipe is delicious, of course easy, but it has a nice crunch to it, it's nice and moist, and it tends not to make it more than a few hours in my house. If I'm lucky enough to spare myself a piece for the next day, I love it double as much-something about the bread's flavors melding together, well, it's just simply delicious.
- 1/2 cup butter soft at room temperature
- 1 1/2 cup sugar
- 2 eggs
- 2 TBS milk
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup banana mashed, 2-3 bananas
- 3/4 cup walnuts
Preheat oven to 200 degrees Celsius.
Take a standard loaf pan and line it with baking paper
Mix all ingredients together, pour into loaf pan and bake for 60-70 minutes, or until tester comes out clean.
Let cool. Cut and serve
No need to chop up the nuts previously, the mixing does a fine job, and it's nice when you cut your slices, that the walnut pieces are cut by the knife.
Also, if you'd like to add cinnamon, add as much as you'd like.