Banana Bread - Part II

Although, I've got a perfectly good banana bread recipe -- my recipe contains pineapple; which some people don't like at all. That has lead me to test-bake a lot of banana bread over the past few months. (You should see how many loaves of Banana Bread I have in my freezer !) The recipe below is the winner so far -- it's moist and buttery with a nice banana taste -- and, if you make it, please don't forget to toast the nuts -- it's so worth effort.

Banana Bread
from Joy of Baking.com

• 1 cup walnuts or pecans (toasted & coarsely chopped)
• 1-3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt (omit if using salted butter)
• 1 teaspoon ground cinnamon
• 2 large eggs, lightly beaten
• 1/2 cup (1 stick) unsalted butter, melted & cooled
• 3 ripe bananas, mashed (approx 1-1/2 cups)
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray 1 large loaf pan with PAM (2 smaller pans can also be used - adjust baking time). Place the nuts on a baking sheet and bake for 8 to 10 minutes until lightly toasted. Let cool and then chop coarsely.In a large bowl, coming the flour, sugar, baking powder, baking soda, salt, cinnamon and nuts. Set aside. In a medium bowl, coming the mashed bananas, eggs, melted butter and vanilla. Lightly fold the wet ingredients into the dry ingredients just until combined (do not over-mix batter - over-mixing will make the bread tough). Spoon batter into prepared pan(s) and bake until bread is golden brown on top and a toothpick inserted in the center comes out clean (approx 55 minutes). Place on wire rack to cool for 10 minutes before removing bread to cool completely. Wrap cooled bread in plastic wrap. Bread can be stored at room temp for 1-2 days. Wrap bread in another layer of plastic or aluminum foil before freezing up to 3 months.

A breakfast Banana Bread and Diet Vanilla Coke -- caffeine and sugar helps me start the day !!