Buttery Banana Nut Bread

Tanja Schuurman Robinson Recipe

By Tanja Schuurman Robinson HomemadeGoodiesNL

"Out of shortening one day, I used soft butter for this recipe and I've never gone back! Such a wonderful consistency, a sure favorite with friends & family."


Recipe Rating:
 1 Rating
Prep Time:
Cook Time:

Ingredients

2
bananas, ripe & mashed with fork
1/3 c
butter, room temp
1/2 c
white sugar
2
eggs
1 3/4 c
a/p flour
1 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1/2 c
walnuts, chopped

Directions

1
Cream well butter and sugar with mixer, low speed. Add eggs, mixing on low for a good minute.
2
Sift dry ingredients together. Add in turns with bananas to creamed mixture, mix further until batter is well blended and smooth. Add walnuts, mixing until dispersed in batter.
3
Pour batter into well greased loaf pan, place in pre-heated oven (350F/180C) for 40 minutes, or until toothpick comes out clean. Remove from oven to cooling rack for 1-2 hours.
4
Key trick: After cooling a bit, place foil tightly on top of loaf pan for overnight rest. Then remove from pan, and bread is easily slice-able from there. Store in foil, or air-tight container.