I’m here to tell you….I have had so many people just love this bread. It is a bit different than most since I have tweaked the recipe to perfection. This freezes well and can be made with stored up, left over, frozen bananas. After baking putting it in a toaster with a slap of butter, yum….even better…..a side of coffee or tea makes this bread a hit at any breakfast gathering. I like it so much I make two loaves at a time. This is a single recipe so you will have to double it. The first loaf barely makes it until the next day….the second I freeze. Just wrap tightly in plastic wrap, then foil, then in a freezer bag. ( I don’t like my stuff getting weird in the freezer, so lots of protection.)
- 2 c flour maybe 1/4 -1/2 cup more if really big bananas and the mixture is super gooey
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup butter
- 1/3 c white sugar
- 1/3 cup brown sugar
- 2 eggs
- 4-5 ripe bananas squished in a bowl
- 1/2 c walnuts broken up
- 1/2 cup pecans broken up
- 1/ 2 cup sliced almonds
Heat oven to 350, grease 9×5 pan, parchment paper is good on the bottom too. Sift flour and all dry stuff. With electric mixer on high cream butter, sugar until light then eggs….very light and fluffy is how this should be. About 4 minutes time.
With mixer on low add flour mixture, alternating with bananas. By hand lastly add nuts. Mix well and turn into loaf pan. Sprinkle top with white sugar before baking. Bake 1 hour.
You can mix all this by hand, just make sure the first part is as creamy as you can get it. I add bananas next then flour and nuts, this gives your arms a workout.
As always we hope you enjoy