Banana bread is one of my favorite comfort foods and since its so easy to make, I probably enjoy it a little too often. I’m super picky about bananas and will only eat them when they are slightly over-ripe but before they start turning brown. Since I regularly miss my window to eat them, I justify it by making lots of banana bread.
- 12 tablespoons butter, room temperature
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups sugar
- 3 large eggs
- 3 cups mashed very ripe bananas ( I usually use 4-5 bananas and its great)
- 1 cup chopped toasted walnuts (optional)
Preheat oven to 350 degrees. Butter 9 by 5 by 3 inch loaf pan, set aside. In a medium bowl, whisk together four, baking powder, salt and baking soda.
With a mixer, beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating after each addition. With mixer on low, alternately add flour mixture in three parts and banana in two parts (beginning and ending with flour mixture — this is important!) Mix just until combined. Stir in the walnuts, if desired with a spatula.
Spoon batter into prepared pan, and smooth top. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached. Bake for 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan, and let cool completely on wire rack.