This is the tale of two bananas that were a little past their prime. Not rotten but just brown and softer than I usually like. So I looked far and wide for a recipe. I went to Cooks Illustrated but was rejected. They needed six bananas. What do they do, plan ahead or something? Others needed 4 bananas and lots of butter. I still only had two bananas and a family history of heart problems.
I really couldn’t find what I wanted. I just wanted old fashion banana bread. What was so hard about that? It called for our old favorite cookbook, 1972 edition of Betty Crocker’s Cookbook. Yep, I had just what I wanted and it came out great.
This was just great. Moist with great banana taste.
Notes: This is not one of those little brinks of banana bread. It had great rise. I did fudge up the baking powder a bit and that probably helped the rise. That is included in the recipe and is the only modification I made.
If you want that thinner loaf, split the batter into two loaf pans and decrease the baking time by a little.
Preheat the oven to 350 not convection. Grease and flour a loaf pan with a tablespoon of butter and little flour. Use two loaf pans if you want thin loafs.
Mash 2-3 over ripe bananas. In a large mixing bowl combine: 2 1/2 cup AP flour, 1 cup sugar, 4 t baking powder, 1 t salt, 3 T oil, 3/4 cup milk, 1 egg, 1 cup chopped walnuts.
Beat at medium speed with hand mixer for 1-2 minutes stopping occasionally to scrape sides to be sure to incorporate all the ingredients.
Transfer to the floured pan and bake for about one hour.
Remove from pan and cool on rack.
December 7 2013