This is again another recipe made frantically trying to use up my produce, before I embark on my trip. What better way to use up your ripening bananas than a loaf of banana bread. I recently picked up the cutest little bundt pan at a thrift store, so I had to test it out. I gave you the recipe on how to make this in a typical loaf pan, but I went a little non-traditional and made it in my new addition.
I love using funky pans, like mini loaf pans or bundt pans, I think it makes the presentation so much more exciting. I had some walnuts in my freezer that I had been wanting to use up. I’m personally not a walnut fan but I was making this for someone else, so it was perfect.
Start by preheating your oven to 350 degrees. In a large bowl or using a stand mixer start by mixing the butter with the mashed bananas. Add in the sugar, eggs and vanilla mix until combined. Sprinkle in the baking soda, mix in and add in the flour, mix until combined, careful not to over mix. Add in the walnuts and fold in by hand until evenly mixed.
Spray your loaf pan and line with parchment or if you don’t have parchment, coat with butter and dust with flour. Pour in the batter, tap to set and bake for an hour until a toothpick comes out clean. Slice and serve or keep in an airtight container up to 4 days!
- 3 bananas, ripe, smashed
- 1/3 cup butter melted
- 3/4 cup sugar
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup walnuts chopped
- Preheat the oven to 350 F.
- In a large bowl, mix butter into the mashed bananas, using wooden spoon.
- Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix just enough to blend the ingredients; do not over mix.
- Add chopped walnuts to the batter and mix them in to distribute evenly through the batter.
- Butter a 4×8 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
- **If you don't have parchment on hand you can butter you can and lightly dust it with flour to ensure the bread doesn't stick.