To prevent your bread from becoming too dense, be careful not to overmix the batter when combining your ingredients. You only want to mix the batter long enough to combine the dry and wet ingredients and then that’s it. This should only take a few seconds to roughly 1 min max if you are using an electric mixer.
If you do this by hand with a whisk and or rubber spatula it should take no more than 2 minutes to combine the wet and dry ingredients.
Ingredients
- 1⁄2 cup butter (1 stick)
- 1 1⁄4 cups sugar
- 1 teaspoon vanilla extract
- 2 eggs (whisked)
- 3 ripe bananas
- 1⁄4 cup milk
- 2 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄2-1 cup chopped pecans or walnuts (walnuts are usually best)
Instructions
- Preheat oven to 350. Blend bananas along with milk, transfer to a bowl then add eggs and vanilla. Gently whisk until all the wet ingredients are well combined, set aside for now. Combine dry ingredients then set aside.
- Cream sugar and butter with an electric mixer until butter is light and fluffy. Add the wet ingredients, mix until they combine with the butter and sugar. Scrape down the sides of the bowl then mix again for a total mixing time of 30 seconds to 1 minute.
- Add the dry ingredients then mix just until the flour is well combined with the wet ingredients. Be sure stop mixer and scrape down the sides of the bowl.
- Pour batter into two greased and floured 9×5 baking pans. Bake for 45 min to 1 hour or until a toothpick inserted in the middle comes out clean.
**Side note: The batter could be poured into muffin tins to turn this recipe into banana nut muffins instead of a loaf. Baking time will vary between 20-30 minutes.
Recipe source: Sktaggart via Food.com
Photo source: Katrin Gilger
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