Everyone knows that over-ripe bananas mean banana bread. So when I found myself with an apartment full of guests and several over-ripe bananas, I decided to throw some together last weekend. And it was pretty near close to perfect, if I do say so myself. It made the whole place smell amazing!
adapted from Molly Wizenberg’s “A Homemade Life”
- 6 Tbs unsalted butter (I used salted, because that’s what we keep on hand).
- 2 cups unbleached all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1 1/2 cps mashed bananas (from about 3 large ripe bananas)
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup walnut halves
1. Preheat the oven to 350.
2. Line a loaf pan (9 X 5 inches) with parchment paper
3. Now take your butter, put it in a skillet or a small pot and melt it on a relatively low heat.
4. In a large bowl, whisk the flour, the sugar, the baking soda, the salt, the ginger and the cinnamon.
5. In the bowl of a stand mixer, with the whisk attachment, beat the eggs lightly. Add the mashed banana, the buttermilk, the cooled butter, and vanilla and stir to mix well.
6. Pour the banana mixture into the flour mixture and stir gently with a rubber spatula until it’s just combined (don’t overmix). Gently stir in the walnuts. Now scrape it into the prepared loaf pan.
7. Bake it in the oven for about an hour and 15 minutes until a tester comes clean.
8. Cool the loaf in the pan on a rack for 5 minutes then let it rest on a cooling rack until completely cooled. If you can.