Banana Nut Bread

December 15, 2008

Looking for something delicious (not to mention super easy) to do with those overripe bananas that you inevitably throw out every week? I have been making Beth Hensperger's recipe for years (including yesterday!!)- it was originally published in Food and Wine magazine in November 1998. www.foodandwine.com

Enjoy!
Foodie

Banana Nut Bread
(makes one 9X5 inch loaf)

Ingredients:
3/4 cup coarsely chopped walnuts (3 ounces)**
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/2 cup canola oil
3 medium overripe bananas, (mashed 1 1/4 cups)
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees. Coat a 9-by-5 inch loaf pan with cooking spray. Spread the walnuts in a pie pan and toast in the oven for 5 to 8 minutes, or until frangrant; let cool.

2. In a medium bowl, whisk the flour with the baking soda, cinnamon and salt. In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy. Add the mashed bananas and vanilla and beat until smooth. Stir in the dry ingredients until thoroughly blended. Fold in the nuts.

3. Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

Make Ahead: Wrap the bread tightly in plastic and refrigerate for up to 5 days or freeze for up to 2 months.

**For those who don't care for nuts or have a food allergy, substituting chocolate chips is another yummy option. -Foodie