I won’t lie, the original recipe came with an amazing Wilton loaf pan made in Portugal. I got it when I was on a trip
abroad to Connecticut at Marshalls or T.J. Maxx. Ah the home section. All the trappings for the perfect bakehouse. Back to this adored recipe. Is it the ceramique pan? Hopefully this recipe will stand up in any pan.. One tip to share is the browner the banana the sweeter the bread. Of coarse you don’t want a completely fuzzy brown moldy banana…save that for the science lab. I have made many variations, sometimes you feel like a nut, sometimes, you’d like a sweet topping, and other times there is a need to add chocolate.
Banana Walnut Bread 8-10 Servings
Optional Topping Ingredients:
1/4 cup packed light brown sugar
1/4 cup chopped walnuts
2 tablespoons butter, softened
6 tablespoons butter, softened
2/3 granulated sugar
3 ripe medium size bananas, mashed
1 teaspoon vanilla extract
1 2/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
Preheat oven to 325 degrees F. Lightly spray pan with veg spray can stuff or butter the pan. In a small bowl, combine topping ingredients; mix until it resembles coarse crumbs..set aside.
In a large bowl, cream butter and sugar with mixer or by hand until light and fluffy. Add eggs (preferably local free range and lovely), bananas, and vanilla; mix well. Combine flour, baking powder and salt. Add to butter mixture; mix just until blended. (Do not overmix.) Gently stir in walnuts. Pour into prepared pan and spread evenly…Sprinkle topping evenly over batter and bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool completely.