Carolyn's StoryEveryone I've ever made this for has requested more!
Unlike in most banana bread recipes, I leave my mixer running the entire time I'm adding ingredients. Despite being dense, the bread tastes "fluffier" after baking.
Find more recipes at goboldwithbutter.com
1 1/2 c
mashed, ripe bananas (4 medium)
1 2/3 c
all-purpose flour (do not use self-rising flour)
1Heat oven to 350 degrees.
Grease bottom only of loaf pan (9x5x3 inches). I use parchment paper for easy removal.
2Mix sugar and butter in large mixing bowl.
Stir in eggs.
Add bananas and water.
3Stir in remaining ingredients except nuts.
Then, stir in walnuts.
4Pour batter into loaf pan and bake until wooden pick inserted in center comes out clean; about 60 mins.
5Cool 5 minutes, then loosen sides of loaf from pan and remove bread from pan.
6Cool completely on cooling rack before slicing.
1 loaf = 20 - 24 slices