We had over-ripe bananas in the fruit bowl so I decided to make this recipe today. I found it at YouTube and the video host goes by the name of Baked Like A Pro. You can find the link here.
Ingredients are also provided in metric at the video site, if you live anywhere other than the States.
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup melted butter, salted or unsalted
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
3 large ripe bananas
2 large eggs, slightly beaten
1/2 teaspoon cinnamon
1 cup chopped walnuts (mine were in halves and I just left them that way)
Preheat oven to 350 degrees F.
Pre-grease your loaf pan.
In a medium-sized bowl, mash your bananas thoroughly with a fork, or you can use a potato masher as was done in the video. This recipe is very easy and is mixed by hand, not an electric mixer.
Add the melted butter, vanilla extract and beaten eggs. Mix thoroughly after each addition.
Next you will be mixing in the flour. The batter will seem a bit thick at this point but it gets less so after adding all the ingredients.
The sugar goes in next and then the salt, baking powder and cinnamon. Mix in after each addition.
Lastly fold in the cup of walnuts, remembering to save a few halves for the top of the batter before putting into the oven.
Put the batter into your pre-greased loaf pan. The one used in the video was 8 x 5 - 4 x 5 - 2 x 5. Top with the walnut halves.
Put in the pre-heated 350 degree F. oven for 50 minutes.
Test to see if it is done by using a toothpick in the center. If it comes out dry it should be done. If batter is stuck to the toothpick then you need to put it in again until it is cooked all the way through. Mine took longer than the recipe states.
I had to put it back in the oven for 15 minutes longer (my oven runs on the cooler side, even though I preheated it to 355 deg. F.
I thought it came out a bit too dark, but my dear other half liked it this way and he is very honest in his assessments. He has had several slices since I cooked it and likes it cold with a pat of butter. Next time I will try to adjust to get it to how I think it should be, maybe use two smaller pans. It tasted great and that's the main thing.
I made this recipe before we came down with the virus. Thank you to each of you who left get-well messages. They were very comforting and much appreciated. I will be slow on catching up with you all but hope to do that this coming week.
Thanks for visiting and I hope your day is a great one.