This is Paula Deen's Walnut Banana Bread. I took it from her new cookbook Paula Deen's Southern Cooking Bible. I made it minus the walnuts.
1 1/4 cups mashed ripe bananas (2 large or 3 medium)
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3/4 cup walnuts, lightly toasted (or you could use chocolate chips instead)
- Place a rack in the bottom third of the oven and preheat to 350 degrees. Grease a 9 by 5 inch loaf pan with butter or some kind of oil.
- In a large bowl, whisk together the bananas, sugar, oil, eggs, and vanilla. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Using a rubber spatula, gently fold the flour mixture into the banana mixture just to combine. Stir in the walnuts. Pour the batter into the prepared loaf pan and smooth the top.
- Bake until a toothpick placed in the center comes out clean and top is golden brown, 1 hour and 10 minutes. Let cool in the pan on a wire rack for 10 minutes. Then pop the bread out of the pan and let cool completely on the rack before slicing and serving.
Makes 1 nine inch loaf
When the bananas are getting ripe, I always make this. The kids will eat this sometimes better than a banana.
I will link this to:
Wow Us Wednesday at Savvy Southern StyleFoodie Friday at Designs by Gollum
What's It Wednesday at Ivy and Elephants
Thriving on Thursdays at Domesblissity