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2-1/2 cups all purpose flour
1-1/2 teas baking soda
1/2 teas salt
1-1/2 sticks salted butter (3/4 cup)
1-1/2 cups brown sugar (packed)
2 large eggs
3 cups mashed ripe bananas (about 7)
1 teas vanilla extract
1 cup coarsely chopped walnuts
Preheat oven to 325°F. Butter or grease a 9x5x4 inch loaf pan. Set
aside.
In a medium bowl, combine flour, baking soda, and salt with a wire
whisk. Set aside.
In a large bowl, cream butter and sugar with electric mixer. Add
eggs, bananas, and vanilla, and beat at medium speed until thick.
Scrape down sides of bowl.
Add flour mixture and walnuts. Then blend at low speed just untili
combined.
Do not overmix!
Pour and smooth batter into loaf pan.
Bake on center rack for 60-70 minutes or until a cake tester comes
out clean when inserted in center of loaf.
Cool in pan 10 minutes. Turn out on side and cool to room
temperature. Wrap in plastic wrap and store overnight before
cutting.
1-1/2 teas baking soda
1/2 teas salt
1-1/2 sticks salted butter (3/4 cup)
1-1/2 cups brown sugar (packed)
2 large eggs
3 cups mashed ripe bananas (about 7)
1 teas vanilla extract
1 cup coarsely chopped walnuts
Preheat oven to 325°F. Butter or grease a 9x5x4 inch loaf pan. Set
aside.
In a medium bowl, combine flour, baking soda, and salt with a wire
whisk. Set aside.
In a large bowl, cream butter and sugar with electric mixer. Add
eggs, bananas, and vanilla, and beat at medium speed until thick.
Scrape down sides of bowl.
Add flour mixture and walnuts. Then blend at low speed just untili
combined.
Do not overmix!
Pour and smooth batter into loaf pan.
Bake on center rack for 60-70 minutes or until a cake tester comes
out clean when inserted in center of loaf.
Cool in pan 10 minutes. Turn out on side and cool to room
temperature. Wrap in plastic wrap and store overnight before
cutting.
