Extra-ripe fruit makes for an extra-moist loaf. Ripen bananas on the countertop for about four days before preparing this quick bread recipe.

Source: Family Circle
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Ingredients

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Directions

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  • Heat oven to 350°. Coat two 8-1/2 x 4-1/2 x 2-5/8-inch loaf pans with nonstick cooking spray. Set aside.

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  • In large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Make a well in the center (step A, below). Mash bananas in medium-size bowl (step B). Add eggs, sugar and butter and beat until fairly smooth (step C).

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  • Pour banana mixture into well in dry ingredients and stir just until blended. Fold in walnuts, then divide batter evenly between prepared loaf pans.

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  • Bake loaves at 350° for 35 minutes, until browned and tops spring back lightly when gently pressed. Remove to wire rack to cool, dust with confectioners sugar, if desired, and serve.

Step A

After blending the flour, baking soda, spices and salt (a whisk works best), make a well in the center by pressing dry ingredients up against side of bowl.

Step B

Mash the banana in a second bowl--a potato masher comes in handy here.

Step C

With an electric mixer on medium speed, beat eggs, sugar and melted butter into bananas until smooth.

Nutrition Facts

180 calories; 8 g total fat; 3 g saturated fat; 33 mg cholesterol; 132 mg sodium. 25 g carbohydrates; 1 g fiber; 3 g protein;

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