I wish bananas didn’t get ripe so quickly. It’s a catch 22, if they didn’t get ripe so quickly I wouldn’t have made this delicious banana bread; however, if bananas lasted a long time, I might not have to worry about what number the scale showed when I weigh myself.
I had an excess of over-ripe bananas to use up and I discovered this recipe on allrecipes.com. I’m not quite sure why it is named “Extreme” Banana Nut Bread, except that it is extremely good. Enjoy!
(Note: Check the bread after it has been baking approx. 45-50 minutes – mine did not take nearly as long as the recipe indicated.)
Extreme Banana Nut Bread
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 cup butter or margarine
- 2 cups white sugar
- 2 cups mashed overripe bananas
- 4 eggs, beaten
- 1 cup chopped walnuts
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans.
- Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
- Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.