Banana Bread

There are as many variations to banana bread as there are variations in DNA - almost every recipe is different.  Banana bread is a classic American quick bread that is moist, delicious and usually studded with nuts or chocolate chips.  This recipe brings through the rich flavor of banana while maintaining a dense, rich texture.  Enjoy plain or consider serving warm with a scoop of good quality vanilla ice cream, frozen custard or frozen yogurt.

This recipe took the blue ribbon at the 1979 Wisconsin State Fair.

Banana Bread

½ cup unsalted butter

1 cup sugar

2 eggs

2 cups sifted flour

2 tsp. baking powder

½ tsp. kosher salt

½ tsp. baking soda

¼ tsp. nutmeg

1 cup mashed bananas

½ cup chopped walnuts

1 tsp. vanilla

Cream the butter and sugar until light and fluffy.  Add the eggs one at a time, making sure the mixture is well-blended.  Add the vanilla and blend well.  

In a medium bowl, sift together the flour, baking powder, kosher salt, baking soda and nutmeg.  Add to the creamed mixture, alternating with the mashed bananas.  Mix only until the flour disappears - do not overmix.  Gently fold in the walnuts and pour into a well-greased and floured 9 x 5" loaf pan.

Bake at 350 degrees for 45 - 50 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan on a rack for 10 minutes before turning out.  Cool completely before slicing.

Makes 1 loaf, approximately 16 slices (dependent upon how thinly you slice it)

NOTE:  I did not use walnuts and instead added 1/2 cup Hershey's Special Dark chocolate chips (dredged in a little flour first).  You can use either miniature chocolate chips or regular sized chips; use 1/2 cup per batch.  Do not be surprised if the regular sized chips sink to the bottom despite dredging - the miniature ones will stay more dispersed.  I also chose to add 1 tsp. ground cinnamon.