Saturday, June 21, 2014

Banana Nut Bread

     There's nothing like remembering you had a bag of bananas sitting on the counter for a week. You go to pick them up and they just sort of snap off their little connectors, exposing the mushy banana. You're screwed. You can't just throw them out; you spent good money on them. The only logical course of action is to make banana bread. You can never go wrong having a loaf or six of banana bread in the house. You may have seen The Wife's Banana Bread Recipe. This is not the same thing at all. Using whole wheat flour seems to really change things up. Both are really good and I'd welcome either on my plate. Make them both and let me know which you like more. As always, notes and changes are in blue.

Banana Nut Bread
via Taste of Home Everyday Light Meals

  • 2 tablespoons butter, softened 
  • 3/4 cup sugar
  • 1 egg
  • 1 egg white (what the hell am I going to do with ONE egg yolk? I just went ahead and used the whole egg)
  • 2 cups (about 4 medium) mashed ripe bananas
  • 1/4 cup unsweetened applesauce (we used our own apple butter)
  • 1/4 cup honey
  • 1 tablespoon vanilla or rum extract (we used vanilla extract and I drank some rum for good measure)
  • 1-1/3 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup chopped pecans
  1. In a mixing bowl, beat butter and sugar for 2 minutes or until crumbly. Add egg, then egg white (or just 2 eggs if you're a lazy bastard like me), beating well. Beat on high speed until light and fluffy (It's too bad the recipe totally neglects to mention you're using a mixer. Granted, you might be a robot with speed settings. I just used the Kitchenaid on speed 4. Anything higher than that and it sounds like somebody is trying to land a Harrier in the kitchen and I'll be cleaning batter off the ceiling)
  2. Stir in the bananas, apple sauce, honey and extract. Combine the flours, baking soda and salt; stir into banana mixture until just moistened. 
  3. Pour into 9x5x3 inch loaf pan coated with nonstick cooking spray. Sprinkle with nuts. 
  4. Bake at 325F (170C, Gasmark 3) for 60-65 minutes (this took almost 90 minutes in our oven. Cooking times will vary) or until a toothpick inserted near the center comes out clean.
  5. Cool for 10 minutes before removing to a wire rack.
Good times!


  1. looks might fine to me....might have to try this one, nothing smells better than fresh baked bread..especially banana bread...

    1. Thanks! You can never go wrong with banana bread!