Today I tried a new Banana Bread Recipe. The recipe comes from my New Taste of Home Cookbook. It doesn’t list the Original author of the recipe, so I can’t give that person credit. However, I did take the picture so that any territorial bloggers can’t leave me nasty comments today! The bread is delicious, & it also won the approval of my good husband, who isn’t always easy to please. Try it….you’ll like it.


1 cup walnuts or pecans, toasted and coarsely chopped (optional)
1 3/4 cups all-purpose flour
3/4 cup granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs lightly beaten
1/2 cup unsalted butter melted and cooled
3 ripe large bananas mashed well (about 1-1/2 cups)
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees, and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky.

(The important thing is not to over mix the batter. You do not want it super smooth. Over mixing the batter will yield tough, rubbery bread.)

Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen. Makes 1 – 9 x 5 x 3 inch loaf.

*I made 2 small loaves instead. YUMMY!