The key to this delicious banana bread is the black walnuts. They taste different than the more common English or California walnuts. I just love black walnuts! Of course, you can make this bread with whatever kind of nut you want or no nuts at all, it will still be delicious.
- 1/2 cup unsalted butter, softened
- 1 1/2 cup sugar
- 2 large eggs
- 2 cups all-purpose flour (I used white whole wheat)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ripe bananas, mashed (about 1 1/3 cups)
- 1 cup chopped black walnuts
Preheat oven to 325 degrees. Grease and flour a 9 x 5-inch loaf pan. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Combine flour, baking soda and salt; add to batter and mix just to combine. Add bananas, mixing well. Fold in black walnuts.
Spoon batter into prepared pan (it will be slightly thick). Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. (I baked mine on the lower middle rack for 1 hour and 25 minutes.) Cool in pan on a wire rack 10 minutes. Remove from pan, and cool 30 minutes on wire rack before slicing. Slice and slather on the cold butter! Yum!
“The Christian’s race is not a sprint – it’s a marathon.”