Here is another recipe people are loving . Our favorite rustic banana bread. This recipe is over 120 years old! It is incredibly simple and produces a really moist heavy bread, perfect with just a little butter.
3 ripe bananas
2 eggs ( beat them like they owe you money)
2 cups flour
3/4 cup sugar
1 teaspoon salt ( I like coarse kosher )
1 teaspoon baking soda
1/2 cup chopped walnuts
Oven at 350
Grease your pan of choice
Loaf pan or mini loaf pan, muffin tin you experiment with your favorite. Don’t forget to adjust the cooking time if you choose a smaller pan.
Mash the bananas up really well until they are a snotty slimy mess. Then mix the eggs and bananas together.
I like to combine the dry ingredients together then add the dry mixture to the banana egg mixture. Stir them both together it should make a super thick batter add the walnuts get those little suckers blended in.
If you use the loaf pan bake it for about an hour I start checking the bread with a bamboo skewer at around 45 minutes. When the skewer comes out clean remove the bread and cool slightly, then pop that sweet lump of goodness out of the pan and let it cool on a rack. Or slice off a big hunk of that banana love, smother it in room temp butter and have your way with it.
If you go with a muffin pan you better keep your little behind parked by the oven and start to check the baby breads with the skewer after 20 minutes or so. Pop them out and cool them off if you can resist the temptation.
What we really love about this bread is its simplicity and its history and the fact that it is so tasty. This bread will freeze well for a short time in case you want to make it ahead of time for an event.
Give this recipe a try!
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