Banana Bread

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.

Banana Bread
From Alton Brown, "I'm Just Here For More Food"


Ingredients:

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)
Baker's Joy

Directions:

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.

4. Whisk together the all-purpose flour, oat flour, baking soda and salt in a medium bowl.  Set aside.

5.Beat the eggs in a small bowl.  Add the butter and almond extract.  Mix until combined.

6. Add the banana mixture to the egg mixture and stir. Add the combined mixture  to the flour mixture.  Stir until combined.

7. Fold in the nuts, then pour the batter into the prepared loaf pan and bake for 50 minutes to 1 hour or until a toothpick inserted in the center comes out more or less clean.

8. Cool the bread in the pan for 15 minutes, then remove it from the pan and place on a rack to cool completely before slicing.
9.  Tightly wrapped, this bread will keep at room temperature for 5 days.

Yield: One 9-inch loaf

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