Recipe for Classic Banana Walnut Bread - Why mess with a classic? Banana Walnut Bread just how your mama likes it.

Recipe for Classic Banana Walnut Bread – Why mess with a classic? Banana Walnut Bread just how your mama likes it.

While we are still setting everything up, we thought we would take and share a recipe real quick. This is going to be a recipe site after all, and we need to make sure that they are going to display the right way. So here we go with our first recipe test.
We hope that you enjoy it.

Classic Banana Walnut Bread

Ingredients

  • 1 1/4 cups unbleached all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for preparing the pan
  • 1 cup sugar
  • 3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
  • 1/2 cup toasted walnut pieces

Instructions

  1. Sift the flour, baking soda and salt into a medium bowl; set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout; set aside. Lightly brush a 9-by 5- by-3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
  2. In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
  3. With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
http://foodstrr.com/pin/classic-banana-walnut-bread/

Recipe and Photo: Foodista