Banana-Walnut Bread

By mamacasma

Extra-ripe fruit makes for an extra-moist loaf. Ripen bananas on the countertop for about flour days, until their skins are fairly well-spotted all over.

Ingredients

• 2-1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large ripe bananas, peeled
• 2 large eggs
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 3/4 cup chopped walnuts
• Confectioners' sugar, for dusting (optional)

Preparation

Step 1

1. 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.

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

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

4. 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.

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.

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

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