I’ve been making this delicious recipe for years. I originally found it on the food network website and printed it out. I still have that print out which is now wrinkled and covered in stains. The bread comes out moist and yummy every time. I normally make it with walnuts, but today I switched it up and used macadamia nuts.
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup margarine, at room temperature, plus more for preparing the pan
- 1 cup sugar
- 3 very ripe bananas peeled, and mashed with a fork (about 1 cup)
- 1/2 cup toasted walnuts or macadamia nuts, chopped
- Mix the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with margarine, then cover with parchment paper and butter again. (This makes it really easy to remove from the pan). Preheat the oven to 350 degrees F.
- In a standing mixer fitted with the paddle attachment, cream the margarine and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas, mix, and remove the bowl from the mixer.
- With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan.
- Bake for 50 to 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.