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Classic Banana Nut Bread

Yesterday was another good day–got a lot of little things accomplished that are slowly taking the weight off my shoulders.  However, I have not yet started studying for my final on Monday, so I know what today’s gonna be all about!

I also got some other good news–my allergy testing (round one) all came back negative and my CT scan of my sinuses was totally normal.  That’s two more things to check off the list on my search to figure out what is causing/exacerbating my migraines.  And Henry gets to stay–no cat allergies (as if I would have gotten rid of him)!  Next Friday is the second round of allergy tests, which I’m pretty sure will all be negative too!  Then…the search continues.

I had a couple of bananas that were ripening quickly past the point of regular use, so I decided to bake Fritz some just plain and regular classic banana nut bread (his favorite of all the banana breads).  Kind of a celebration of the week ending, I guess.

Classic Banana Nut Bread

  • 2 C whole-wheat flour
  • 1/2 C sugar
  • 1 t baking powder
  • 1/2 t salt
  • 2 eggs
  • 6 T unsalted butter, melted
  • 3 ripe bananas, mashed
  • 1/4 C milk
  • 1 t vanilla
  • 1 1/2 C walnuts

Preheat the oven to 350 degrees and grease a loaf pan.

Combine the wet ingredients in the mixer–eggs, butter, bananas, milk, and vanilla.  I’m super lazy, so I like to use the mixer to mash the bananas for me.  It works and I like to have banana chunks in the bread anyway.

Add the remaining ingredients and just mix until incorporated.  If you mix it too much, the bread will be tough, so be gentle.

Pour into the loaf pan and bake until golden brown and cooked through–an inserted toothpick should have a few crumbs clinging to it.  It should take about an hour.

The walnuts are a nice touch–I used to absolutely abhor banana bread with nuts in it, but it has slowly grown on me.  Fritz feels like no banana bread is complete without them.

I mean, it’s hard to resist banana bread in general.  So comforting, ya know?

I had to take these pictures outside last night since the light was almost gone from the kitchen–I was barefoot and wearing a light sweater and hopping around all over the place.  Felt like the first time that it’s been really cold since winter started–I’m excited!

I need more snow so it feels like Christmas.

Todays’s food plans involve lots and lots of vegetables.  Ever since the CSA box delivery ended, I’ve had a hard time incorporating vegetables into my diet again.  I need to relearn how to go regular grocery shopping–green monsters alone aren’t enough!

Fritz and I watched Going the Distance with Justin Long and Drew Barrymore last night–very cute chick flick.  Henry snuggled up at Fritz’s feet and basically just looked adorable for the entire thing.  It’s very deceptive, since he has been destroying our belongings all morning.

That’s the life when you own the world’s worst cat.

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Permanent link to this article: http://www.fullmeasureofhappiness.com/2011/12/10/classic-banana-nut-bread/

9 comments

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  1. Tasha

    I was just wondering….in your list of ingredients it states 2 cups whole wheat bread, but you mean 2 cups whole wheat flour right?

    1. Hannah

      Good catch, Tasha – I didn’t even notice and I’m Lauren’s #1 picky proof-reader :)

  2. Hannah

    According to vintage cookbooks, “classic” means less healthy all purpose flour, so you still have a modern, updated spin on your classic bread. I think it’s an improvement. Probably all the people who baked from the 1950′s recipe walked around more, didn’t watch much TV, and didn’t have any idea what a drive-through window was…AND they ate a lot more vegetables. We’ll skip over the constant smoking and drinking for now (a whole other issue…)

  3. Simply Tia

    I’m sitting in a puddle of drool! Your photos are amazingly beautiful and this bread is so inviting. Great job!

    1. Lauren Zietsman

      thanks! our loaf is almost gone…lasted about a day :)

  4. Jo

    Looks delicious. Would love for you to share your pictures with us over at foodepix.com.

  5. Anna

    Hi LAuren! Overriped bananas are a regular occurence in our kitchen. Even if I buy the not so-ripe ones, they always tend to be meant for a banana bread recipe after a day or two. My banana loaf has been a staple such that it kinda’ failed to ignite sparks in my family’s eyes the last time I prepared it. I bet this will really excite them. Thanks for the recipe!

  6. Courtney

    What percentage milk did you use?

    1. Lauren Zietsman

      I always use skim–that’s just what I have in the house. I honestly don’t think it would make a huge difference, other than calorie-wise.

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