Buttery Banana Nut Bread
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."
bananas, ripe & mashed with fork
butter, room temp
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1 3/4 c
1Cream well butter and sugar with mixer, low speed. Add eggs, mixing on low for a good minute.
2Sift 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.
3Pour 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.
4Key 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.