Banana Bread is one of my favorite quick breads to make. It tastes so sweet and moist and makes fantastic PB&J's and toast. I have tried various recipes throughout the years, and my favorite hands down is from Alton Brown. In fact, this is the only recipe I have used for years to make Banana bread. The main secret to his Banana bread is using overripe bananas. As bananas ripen, they become sweeter. They also turn soft which makes them easier to mash.
This recipe requires no mixer. You just combine wet and dry ingredients,stir until combined and bake. Out of the oven comes a delicious loaf of banana bread. I hope you will enjoy this recipe again and again.
From Alton Brown, "I'm Just Here For More Food"
3- 4 overripe bananas
1 cup sugar
1 2/3 cups all-purpose flour
1/3 cup oat flour
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
8 tablespoons unsalted butter, melted and cooled
1 teaspoon almond extract
1 cup chopped nuts (walnuts, pecans, or almonds)
1. Preheat oven to 350 degrees F.
2. Spray a 9x5x21/2-inch loaf pan with Baker's Joy or line with foil and spray with Baker's Joy. Set aside.
3. Place the bananas and sugar in a large mixing bowl and mash them together with a potato masher until smooth.
9. Tightly wrapped, this bread will keep at room temperature for 5 days.
Yield: One 9-inch loaf