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Did you ever put a food into the “I don’t like” category, only to have it made the right way and discover you love it? This was the case with Banana Nut Bread.
I had tried it so many times in the past, and decided I didn’t like it because it was DRY. I remember trying it on several occasions during my childhood, and all I remember was is didn’t have a lot of flavor and was hard to choke down.
But, then one day, I had this incredibly moist, delicious banana nut bread and realized it’s all in the recipe. I now very firmly believe that if there is a food I don’t like, it’s just because I haven’t had it prepared the right way. For example the right way to fix carrots is in Carrot Cake, right? I’m just joking, but seriously if you have written off Banana Nut Bread give it one more try, this recipe won’t let you down.
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 1/2 cups all- purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup walnuts, chopped
- Spray loaf pan and preheat oven to 350 degrees.
- In a medium bowl, whisk together flour, baking powder, salt and baking soda
- In a large bowl, mix together butter, bananas, both sugars, eggs and vanilla.
- Add the flour mixture into your wet ingredients and mix until just combined **Do Not Over Mix**
- Fold in Walnuts
- Pour the batter into the loaf pan and bake for 50-60 minutes, or until a toothpick comes out almost clean.(If the top starts to brown too quickly, tent foil over top)
- Cool in the pan for 15 minutes (this is why I said almost clean because it does cook slightly after you take it out)
- Transfer to a wire rack to cool completely
Is there anything better than the smell of banana nut bread out of the oven? Or anything worse than waiting for it to cool?