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I've always loved banana bread. It reminds me of my childhood. My mom always made her mom's recipe. I always make that same recipe. Well, not always. I try other recipes, but come back to Mary Deane's banana bread. That was until I tasted this one. I've been converted. Emily made this at the Relief Society cooking class, and I think you (all 3 of you) ought to give it a whirl. Or a whisk. Or whatever.
10 oz unsalted butter
1 lb, 2 oz granulated sugar
3 eggs, at room temperature
1 tsp vanilla extract
1 lb, 5 oz pureed bananas, somewhat overripe
1 lb, 2 oz bread flour
2 tsp salt
2 tsp baking soda
9 oz coarsely chopped walnuts
coconut (optional)
Preheat oven to 350. Grease 3 large loaf pans with a generous amount of butter and coat with sugar.
Melt butter and add the sugar. Beat together for a few minutes. Stir in the eggs, vanilla, and pureed bananas. Mix together the flour, salt baking soda, and walnuts. Stir into the butter mixture. Spoon the batter into the prepared forms. If you are using small forms, fill them only three-quarters full. Sprinkle with coconut, if using (which I highly recommend you do!) Bake 45 minutes or until baked through. You may need to use a second pan underneath to ensure that the cakes do not get too dark on the bottom while baking. Unmold the cake as soon as possible and let cool on a cake rack.
Contact Emily for measurements instead of weights for ingredients if you don't have a scale.
