I tried a new recipe for making banana bread this time. It’s from bake! by Nick Malgieri. It turned out great. Not too sweet with the perfect texture and crackly top.
Perfect Walnut Banana Bread
Makes one 9 x 5 x 4 inch loaf
2 1/3 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 1/2 cups peeled, mashed bananas, about 3 medium
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 teaspoons vanilla extract
1 cup walnut pieces, coarsely chopped
Butter and line pan with parchment paper if desired.
Set a rack in the middle of the oven and preheat to 350°F.
In a large mixing bowl, stir together the flour, sugar, baking powder, and salt.
In another bowl, whisk the eggs to break them up, then whisk in the bananas, butter, and vanilla one at a time, whisking until smooth.
Pour the liquids into the bowl of dry ingredients and use a large rubber spatula to fold them in. Fold in the walnuts.
Scrape the batter into the prepared pan (it will be thick) and smooth the top. (I like to add a few extra chopped walnuts on top too.)
Bake the bread until it is well risen and golden in color and the point of a paring knife inserted in the center emerges clean, 55-60 minutes. (Mine only took 45-50 minutes, my oven runs hot.)
Cool in the pan on a wire rack for 10 minutes, then unmold, remove the paper if used, and finish cooling the loaf right side up.