Flinn Banana Bread

Sometimes, people ask me for my banana nut bread recipe. I got it from my mom, but I’ve tweaked it here and there. I feel like it’s pretty much the same as all other banana bread recipes, but whatever. I’m posting it here to make my life easier :) maybe I’ll even spruce it up with pictures eventually.

Preheat oven to 350 F. Move your rack to the middle of the oven. 

Melt 1 stick salted butter (if unsalted butter, add 1/2 tsp salt to batter). You can also replace some of the butter with sour cream or full-fat yogurt or just use a whole stick of butter and up to a 1/4 cup fermented milk fat stuff. Mix in 3 bananas and mash. Add 2 eggs and mix. Add 1 cup of sugar (you can do half white and half brown if you want, more white sugar makes it less dense and the crust crispier). Add juice of half a big lemon (or one smaller lemon) and 1 tsp vanilla. 

In another bowl mix 2 cups flour with 1 tsp baking soda and 2 tsp baking powder. Add to wet mixture. Get a spatula and give it a couple folds and then add 1.5 cup of roughly chopped walnuts. Fold carefully, but quickly so as to not overwork the gluten. Don’t overmix. Pour into a well-buttered loaf pan (you could put parchment paper on the bottom if you wanted to) and bake for about an hour, or until skewer/knife comes out mostly clean. Check on it halfway through, you will need to tent with aluminum foil to keep it from getting too brown on top. 

Let it cool in the pan for 20 mins or so, then carefully cut around the edge of the pan, pop it out, and cut with a bread knife. Keeps for up to a week in the fridge.


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