Banana Bread

Shared by: Tammy Barrier

1 ¾ c. all purpose flour
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp salt
6 Tbsp unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 cup mashed very ripe bananas (about 3 medium sizes)
¾ cup walnuts or pecans, chopped (optional)

Preheat the oven to 350 degrees F. Position the rack in the center of the oven. Lightly butter an 8.5 x 4.5 x 2.5 inch loaf pan.

In a large bowl sift together the flour, baking powder, baking soda, and salt and set aside for later. In a large mixing bowl, using an electric mixer on low speed beat the butter for 1 minute or until light and creamy. Add the sugar, about 2 Tbsp at a time, and when all of it has been added, continue to beat on medium speed for 2 minutes, scraping down the beaters and the side of the bowl as needed. Add the eggs, 1 at a time beating for 10 seconds between additions or until absorbed by the butter. Scrape down the beaters and the sides of the bowl and continue to beat for 1 minute or until smooth and creamy. With a large rubber spatula, fold the sifted ingredients into the batter, in 3 additions, alternating with the mashed bananas, in 2 additions. Beat the batter with an electric mixer, on low speed, for about 1 minute or until smooth. Fold in the nuts and transfer the batter to the prepared pan. Smooth the top with a rubber spatula.
Bake for 55 minutes to 1 hour or until a tester, inserted in the center, comes out dry. Cool the bread in the pan, on a wire rack for 15 minutes, the ease it out of the pan and cool it on a wire rack to room temperature.


“I am crucified with Christ: nevertheless I live; yet not I, but Christ liveth in me: and the life which I now live in the flesh I live by the faith of the Son of God, Who loved me, and gave Himself for me.”Galatians 2:20


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