Recipe
Banana Bread
Prep time: 10 minutes
| Bake time: 50-60 minutes Yield: one 8½"x 4½" loaf 1⅓ cups flour (156g) ¾ teaspoon salt ½ teaspoon baking soda ¼ teaspoon baking powder |
5½ tablespoons unsalted butter (76g) ⅔ cups sugar (133g) 2 large eggs 1 cup mashed overripe bananas (about 2) ½ cup coarsely chopped walnuts or pecans (about 63g) |
Remove any refrigerated ingredients and allow to come to room temperature.
Preheat the oven to 350 degrees F, with a rack in the lower third position. Grease a 8½"x 4½" loaf pan.
In a separate bowl, whisk together thoroughly flour, salt, baking soda, and baking powder.
In a larger bowl, add sugar and butter. Beat on high speed until lightened in color and texture.
Beat in the flour mixture until blended and the consistency of brown sugar.
Lightly beat the eggs in a separate bowl, then gradually beat into the flour mixture.
Fold in the bananas and chopped nuts, until just combined.
Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.
Notes
Garet likes to use a food processor to reduce nuts to an almost-flour-like consistency.
Adapted from Joy of Cooking, 1997 edition