Have you ever popped into a bakery or a cafe and been teased and tantilized by what appeared to be a delicious, promising banana nut muffin or bread? And it turned out to be nothing short of… synthetically flavored and over sugared? Don’t feel bad, I fell for it everytime until one day I was just plain grossed out by them. I shunned them and they’ve mocked me eversince.
But no more!! I’d just make it at home… erm… someday!!
And someday has finally arrived! I was tired of waiting and I finally had an excuse to make it. From that moment of clarity I decided then and there that I would choose the recipe carefully, methodically. It had to be perfect: easy on the sugar, gracious amount of banana (not flavoring or extract), dense crumb but still slightly fluffy. I found a winner and I went to work… excitement in tow.
This cake is heaven on a plate! I slightly overbaked it and it was still fluffy and delicious. It wasn’t overloaded with sugar and butter and had a banana flavor to die for!!
The recipe is really simple to bring together and I bet you have most of the ingredients on hand! So what are you waiting for? Grab those ripe bananas and put em to some delicious, good use!
Silver Palate Cookbook Banana Bread: (makes 1 loaf)
8 Tbsp (1 stick) unsalted butter, room temp**
3/4 cup granulated sugar
1 cup unbleached all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup all purpose flour
3 large ripe bananas, mashed (1 1/4 cups – 1 1/2 cups)
1 tsp vanilla extract
1/2 cup walnuts or pecans, coarsely chopped
1. Adjust an oven rack to the center position and reheat oven to 350. Grease 9 x 5 x 3 inch loaf pan. (or generously spray Pam for baking in every crevise of your bundt pan/muffin tin.)
2. Spread the nuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool. Chop them coursely when cooled.
3. Sift flour, baking soda, and salt together in a small bowl.
4. Mash bananas with a fork, add vanilla to the banana mixture. Set aside.
5. Cream butter and sugar together until fluffy (in a large bowl, this will be the main mixing bowl). Add eggs, one at a time and beat.
6. Add flour mixture to butter mixture, making sure to mix well.
7. Fold in banana mixture and nuts until combined.
8. Pour into pan. Bake 50-60 min, or until cake tester comes out clean (it took roughly 40 mins in a bundt pan). Cool in pan 10 min, then on rack.
**alternatively, you could melt the butter and go from there to make muffins or a muffin textured banana treat.
For more pics click here.