Perfect Banana Walnut Bread
 
 
Yield: 1 (9x5-inch) loaf pan
Serves: 16 slices
Ingredients
  • 2⅓ cups all-purpose flour (spoon into a dry-measure cup and level off)
  • ¾ cup sugar
  • 2½ tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 1½ cups mashed bananas (use a potato masher or a fork), about 3 medium
  • 8 tbsp (1 stick) unsalted butter, melted
  • 2 tsp vanilla extract
  • 1 cup walnut pieces (we used pecans), coarsely chopped and tossed with 1 tbsp flour
Instructions
  1. Set a rack in the middle level of the oven and preheat to 350 degrees F. Grease a 9 x 5 x 4 inch loaf pan, buttered and the bottom lined with a parchment or butter wax paper. (We used a silicone, non-stick loaf pan...therefore no need to grease it!)
  2. In a large mixing bowl, stir together the flour, sugar, baking powder, and salt.
  3. In another bowl whisk together the eggs to break them up, then whisk in the bananas, butter, and vanilla one at a time, whisking smooth between additions.
  4. Pour the liquids into the bowl of dry ingredients and use a large rubber spatula to fold them in. Fold in the floured walnuts.
  5. Scrape the batter into the prepared pan and smooth the top.
  6. Bake the bread until it is well risen and golden in color and the point of a pairing knife inserted in the center emerges clean, 55 to 60 minutes.
  7. Cool in the pan on a rack for 10 minutes, then unmold, remove the paper, and cool the loaf right side up.
Notes
Wrap the loaf in plastic after it has cooled completely and store it that way. For advance preparation, double wrap and freeze, then unwrap and bring to room temperate before serving.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2010/09/perfect-banana-walnut-bread.html