It’s Thanksgiving week here in the US, and in celebration, I’m sharing some of my most popular recipes!
Is banana bread’s moment over? Is offering a recipe for my favorite banana bread too 2020? Do I sound like a Portland hipster if I say I was making banana bread before it was cool?
I love banana bread. It appeals to my preference to include produce in practically everything. I also hate wasting things, and it gives me a great way to use old bananas that I didn’t eat before they got brown and mushy. It’s not something I choose to eat all the time, so when I bake up a batch, I will wait until it’s cool and slice it up and put it in the freezer. If you read my shortcake recipe or the one for chocolate-covered chocolate cupcakes with peanut butter frosting, you’ve seen me talk about this before. It’s one of my favorite ways to have access to tasty foods when I want them without them sitting on the counter staring at me, or going bad before it’s all been enjoyed.
Banana Walnut Bread
one. Melt 4 Tbs. butter in a medium bowl. Use a pastry brush to use it to “grease” a bread pan.
two. Whisk into the melted butter:
1/3 cup brown sugar
1/4 cup water
1 beaten egg
1 cup mashed bananas (2-3)
three. In a separate bowl, whisk together:
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/2 cup nonfat dry milk
1 1/2 tsp baking powder
1/4 tsp salt
four. Stir the dry ingredients into the wet ingredients just until moistened. Stir in 3/4 cup roughly chopped walnuts.
five. Pour the batter into the prepared loaf pan. Bake at 350oF until a wooden toothpick comes out clean, about 50-60 minutes.
six. Allow to cool in the pan 10-15 minutes, and then turn out onto a wire cooling rack until fully cooled before slicing.
Progressive Strength 