Perfect Banana Bread is the name of the recipe. And I have to admit it was pretty perfect, especially made on a day that was so cold that icy sleet fell all day off and on. We never left the house all day. We drank coffee and ate banana bread and slow cooked a beef stew in the oven all afternoon.
Then I watched the Oscars red carpet for a little while before our HBO Sunday night shows came on which are True Detective and Girls right now. (Soon Game of Thrones comes back, YAY!) Then we watched those before switching back to watch the last hour or so of the Oscars.
Perfect Banana Bread
Adapted from Bake by Nick Malgieri
Makes One Loaf
A couple notes. The recipe says to melt the butter, but do not overheat the butter until separated. Only melt it slightly and stir until mostly liquid and that will help the finished banana bread from getting the sticky gummy texture after it’s baked and cooled. It will have a wonderful crumb and stay nice and crunchy on the outside even the next day if you get the butter just right.
A also add the walnuts to the dry ingredients before adding the liquids and that worked perfectly to keep the nuts beautifully suspended throughout the loaf during baking. I wish I had remembered to toast the walnuts first, it would have made their flavor really stand out.
Prepare one 9 x 5 x 3-inch (7 cup) loaf pan, buttered and lined with parchment paper
2 1/3 cups all purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1 1/2 cups mashed bananas from about 3 medium bananas
1 stick butter, melted (carefully!)
2 teaspoons vanilla extract
1 cup walnut pieces, coarsely chopped
Set rack in the middle of the oven and preheat to 350°F.
In a large mixing bowl, whisk together the flour, sugar, cinnamon, baking powder and salt. Add in the walnuts and stir to distribute the nuts.
In another bowl, whisk the eggs to break them up, then whisk in the bananas, butter and vanilla whisking until smooth.
Pour the liquids into the bowl of dry ingredients and fold together using a large rubber spatula. If your batter is too thick you can add a teaspoon or two of milk to loosen up the batter a little and help everything combine well, but try not to over mix.
Scrape batter into prepared pan and smooth the top. Bake the bread until it is well risen and golden in color, 55-60 minutes. If the loaf seems like it is over browning on the top you can tent it with aluminum foil to keep it from browning too much and help the center bake evenly.
Cool in the pan for 10 minutes and then unmold removing the parchment paper and cool the loaf right side up on a cooling rack.