Updated Friday, November 29th, 2013
The bananas in this recipe end up liquefied in this old-fashioned banana bread recipe, which may be why this bread does indeed have a very delicate texture.
Preheat the oven to 325 degrees and grease a 9x5" bread pan.
In a medium bowl, crush bananas and whip with a whisk until very light. In a separate bowl, whisk together the flour, soda, and salt.
In a large bowl, cream butter and sugar until well combined, then add eggs. Gently fold in the flour mixture until almost combined, then add bananas and nuts (if using) last, gently folding a few more times with a rubber spatula.
Pour the batter into the prepared pan and bake slowly about 1 hour and 15 minutes. It may take up to 90 minutes depending on your pan so test by inserting a skewer or toothpick into the center until it comes out clean.
Transfer the pan to a wire rack to cool, then slice and serve.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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