Southern Style Banana Bread
This delightful banana bread recipe is bursting with the warm flavors of cinnamon and vanilla, with scattered crunchy walnuts adding a satisfying texture to every bite. The aroma that fills your kitchen as this tender bread bakes will surely create a sense of comfort and anticipation as you eagerly await its golden-brown finish.
— Constant Cookbook
Ingredients
- 230g butter, unsalted
- 420g caster sugar
- 4 eggs
- 1/4 tsp salt
- 2 tsp baking soda
- 920g all-purpose flour
- 1 tsp cinnamon
- 1 fresh vanilla pod, seeds
- 6 large bananas, very ripe
- 220g walnuts, roughly chopped
Instructions
- Preheat the oven to 180C.
- Peel & mash the bananas (I use a potato masher - you'll see that they have a surprising amount of liquid in them!)
- Chop the walnuts (I like to chop half of them finely, the other half quite "chunky").
- Cream together butter and sugar. Add eggs, 1 at a time, beating after each addition.
- Sift all the dry ingredients together; add to creamed mixture.
- Stir in the mashed bananas and chopped nuts.
- Pour the dough into 2 well-greased loaf pans (or how about 1 loaf and 12 muffins?); for about 1 hour 15min (fan assisted) or 1 hour 45min (non fan-assisted), until a toothpick inserted in centre comes out clean.
Yield
Makes 2 loaves
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