Hey friends! 🙂
As fall arrives and the weather cools down, I find myself wanting to bake a lot more. I’ve been meaning to share this recipe for a while now, and a little cooler weather is all the motivation I need! 🙂
This banana bread recipe is adapted from the book How to Cook Everything by Mark Bittman. I am a big Bittman fan, and if I could only use one recipe book for the rest of my life, How to Cook Everything would definitely be it.
The only change I made is that I substituted more nuts in lieu of adding coconut flakes. I’m not a big coconut fan when it comes to baked goods, so I tried making this without it and I was extremely happy with the results. Now, Bittman and others say that including the coconut flakes really adds something to the flavor, so I will include how the original recipe was written in case you would like to try it.
- 8 tablespoons butter, plus some for greasing the pan
- 1 1/2 cups all-purpose flour
- 1/2 cup wheat flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 2 eggs
- 3 very ripe bananas, mashed with a fork until smooth
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts (I used walnuts)
- (Original recipe calls for 1/2 nuts instead of 1 cup and 1/2 grated dried unsweetened coconut.)
- Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan.
- Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients. Stir in the vanilla and nuts.
- Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned.
- A toothpick inserted in the center of the bread will come out fairly clean, but banana bread is very moist compared to other breads.
- Cool on a rack for 15 minutes before removing from the pan.
I hope you will try and love this recipe as much as I do! 🙂