Soft and super moist, full of flavor with a perfect balance of everything all into one tasty bread. For a sweet pick me up breakfast or brunch, even snack or a warming dessert to end the night with your favorite nightcap. Autumn is here! I’m so thrilled even though times like these is very hard to not indulge a bit.
If you’re not into nuts then you can leave them out OR substitute walnuts with your favorite nut instead. But it’s important that you prep the bananas exactly the way the recipe calls for if you want a moist and tender bread.
9” x 5” loaf pan
2 cups all-purpose flour
1 ½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1 cup sugar
1 ½ cups unsalted butter, melted and cooled
1 teaspoon vanilla extract
½ cup walnuts, chopped
Place the bananas with their skin on in a baking dish and bake in the oven at 400 F for about 10 minutes or until the skin is black. Set aside and let cool. Remove the skin of two bananas, mash in a bowl and set aside.
In a large bowl mix together the flour, baking soda, salt, ground cinnamon and ginger.
Use an electric mixer to whisk together the sugar and the two bananas that aren’t mashed for about 3 minutes until it’s light and creamy. Then add the melted butter, eggs and vanilla extract until well incorporated. Add the dry ingredients in the wet ingredients in two parts. Don’t over mix. Lastly, fold in the reserved mashed bananas and chopped walnuts just enough until everything is evenly combined.
Pour the bread mixture into a greased loaf pan. Tap the pan a few times to release any trapped air. Bake at 350 F for 1 hour and 15 minutes. Stick a toothpick down the center of the bread to see if it’s done. The toothpick should come out clean.
Let cool and serve.