There are banana bread recipes everywhere but they aren’t this one. I’m not sure why the recipes I find on the internet are not good, but they tend to be worse. This recipe was printed on bags for bananas that I would buy in the early 90’s at a local produce stand. The half whole wheat is essential to me for it to look and taste ‘right’.
Oven 350
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112g (1 stick) Butter (room temp)
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150g (¾ cup) Sugar
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2 Eggs
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1 cup AP Flour
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1 cup Whole Wheat Flour
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1 tsp Baking soda
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½ tsp spoon Salt
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3 large ripe bananas, mashed
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1 tsp Vanilla
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½ cup Shelled walnuts, chopped
Grease standard, mini (x4) or muffin pan.
Cream butter and sugar till light and fluffy. Add eggs one at a time, beating well after each addition.
Mix flours, baking soda and salt together, add to creamed mixture, mixing well.
Blend together bananas and vanilla, fold with walnuts into batter.
For a loaf: Pour mixture into pan, bake 50 to 70 minutes. For mini loafs: Use four mini-loaf pans, bake 40 minutes at 325F on a sheet pan. For muffins: Use a 12-cup muffin pan, well lubricated with spray. 325F for 25-30 minutes.
Altitude: Reduce baking soda to 3/4 tsp. Muffins for 25 minutes at 350.
In all cases ensure a toothpick inserted into center comes out clean - cool in pan 5-10 minutes, then transfer to cooling rack.
#og