Dylan & Erica’s Place…

Banana Bread!

I had some leftover bananas oh wait, Dylan’s office had some left over bananas and the admin was giving them away.  Every week they get fresh bananas and cereal bars and all of these yummy goodies at the office.  Nice huh? Anyways he had some left over bananas and I had this Martha Stewart Recipe Book and BAM! We are in business.
Banana - Walnut Bread, Adapted from Martha Stewart

* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 3/4 teaspoon salt
* 1/2 teaspoon baking soda
* 1 1/4 cups sugar
* 3 large eggs
* 3 cups mashed medium very ripe bananas (about 6)
* 1 cup chopped toasted walnuts (optional)

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside.  Also you can use mini loaf muffins.  I used mini bunt muffin pans.  I really enjoy baking things that don’t require cutting if you haven’t noticed.

In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.

In the bowl of an electric mixer, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.
Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. If you are using small or mini muffin pans decrease time to 40-50 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.

When wrapped well in plastic, the loaf will keep in the freezer for several months.