In the never ending quest to use up extremely ripe bananas, I found another recipe for banana bread. So this one is now my absolute favorite. but there are millions more recipes out there, and tons more over ripe bananas in my future I'm sure. So I keep looking, and keep trying. If I buy less bananas, there's never enough. If I buy more, they rot. We've loved banana bread, a hundred different ways! With rum, no rum, with nuts, no nuts, oil, no oil. This one is different. No oil, but melted butter. and brown sugar! So good.
The recipe comes from Heirloom Baking with the Brass Sisters. I read cookbooks like novels and spent all morning looking through books to try something new with those bananas that were ripening by the minute. Somehow I always fall back to banana bread. I'm glad I pulled this one from the shelf. The recipe says to have it with butter and orange marmalade, but toasted with some ice cream would work better for me! A lot better!
Source: Heirloom Baking with the Brass Sisters
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup butter, melted
1/2 cup brown sugar
1/2 cup sugar
1 egg, beaten
1 1/3 cups mashed bananas (about 3 medium bananas)
1 1/2 cups finely chopped walnuts
Set the oven rack in the middle position. Preheat the oven to 350 F. Line a 9 X 5 X 3-inch loaf pan with a strip of parchment and coat the pan and the liner with cooking spray. (I used butter!)
Sift together flour, baking soda, salt, and nutmeg.
Cream butter and both sugars in the bowl of a standing mixer fitted with the paddle attachment. Add egg and bananas and combine. Add sifted dry ingredients. Fold in nuts.
Pour batter into the prepared loaf pan. Bake 50 to 55 minutes, or until loaf comes out clean. Cool on rack. Store covered with paper towel and wax paper at room temperature.