Banana Nut Bread
Recipe courtesy of Ann Johnson. Photo courtesy of Leslie Owens
Ingredients
- 1/2 cup butter, softened
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 2 eggs beaten
- 4 ripe bananas
- 1-1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp almond extract
- 1/4 cup mini chocolate chips (optional)
- 1/4 cup walnuts or almonds, finely chopped (optional)
- Cooking spray or similar nonstick agent
Instructions
- Wash hands with soap and water.
- Preheat oven to 340 °F.
- Scrub bananas with a clean vegetable brush under running water. Peel the bananas. On a small plate, mash bananas with a small fork.
- In the bowl of a stand mixer, cream together the butter and sugars until well blended. This can also be done in a large bowl with a hand mixer or by hand.
- Add the mashed bananas and eggs to the butter mixture. Mix well to combine. Wash hands with soap and water after handling raw eggs.
- In a separate small bowl, sift together flour, baking soda and salt. Add sifted ingredients to the banana mixture. Wash hands with soap and water after handling raw flour.
- Add almond extract, chocolate chips and nuts. Mix until combined, being careful not to overmix. Do not eat raw batter.
- Lightly spray sides of silicone or nonstick loaf pan with cooking spray. Pour bread mixture into loaf pan
- Bake the banana bread until the internal temperature reaches 160 °F on a digital food thermometer, about 45 to 55 minutes. It will have a golden-brown exterior with a firm center, and the edges will pull away from the sides of the pan.
- Remove from oven and allow to cool slightly before serving.
Notes
Switch out the chocolate chips for dried cranberries or try different types of nuts to
keep it interesting!
keep it interesting!