Banana Nut Bread is one of those foods that everyone has a favorite go to recipe. This one has been a long time favorite of C’s family. We’ve never heard anyone complain after eating a slice of this bread, though, and it’s beaten a lot of other family favorite recipes for Banana Nut bread.
You can use this recipe for bread, muffins or mini loaves. Or all three, as C did this time.
Using the blender for the banana mix makes the bread really smooth, and melt in your mouth yummy.
Toasting the nuts takes a bit of extra time, but is worth it. The flavor of the walnut deepens, and tastes better in the bread, as it is a little softer and richer. Little things like this really elevate a homemade goodie into something better than something from the store.
Hint: these are not a health food, but, since they have bananas, we give you permission to say they are.
BEST BANANA NUT BREAD
Preheat the oven to 350 degrees F.
10 tablespoons plus 1 teaspoon butter, softened
between 2-4 very ripe bananas (brown spots all over the peel.) Mash down to about a cup, using a fork.
1/2 cup sour cream
2 tablespoons cream cheese
2 large eggs
1 1/2 teaspoons vanilla
2 cups cake flour
3/4 cup plus 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup toasted, chopped walnuts
Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter, or use muffin tins and cupcake papers.
Puree the bananas, sour cream, cream cheese and vanilla in a food processor, or a blender. It should be the consistentcy of a thick milkshake.
Add the eggs to the blender or food processor-pulse until the mix is frothy.
Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment.
Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. There will be slight chunks, but that’s okay. Do NOT melt the butter before adding it.
Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.
Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. For muffins, check after 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.