Banana Nut Bread

I can't seem to get enough of banana bread! It makes a great snack, dessert, or quick morning breakfast. This recipe contains walnuts, although you can substitute with other nuts like pecans or choose to leave them out. Just remember to always use nicely ripen bananas, they will give your loaf a much better taste.

Makes 1 loaf.

Ingredients

3 large ripe bananas
1 ½ cups all-purpose flour
½ cup whole-wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
2 large eggs
¾ cup firmly packed golden brown sugar
6 tablespoons unsalted butter, melted
½ cup whole milk
½ cup chopped walnuts (optional)

Directions

Preheat oven to 350F (180C) and butter a 9-by-5-inch loaf pan.

In a small bowl, mash the bananas. In a separate bowl, stir together the all-purpose and whole-wheat flours, baking powder, baking soda, salt, nutmeg, and nuts (just remember to keep a handful of them if you want to top the loaf in the end). Set aside.

In a large bowl, whisk the eggs until blended and stir in the brown sugar, butter, and milk. Add the dry ingredients in 3 batches alternately with the bananas and fold in with a rubber spatula until just incorporated. Be careful not to overmix!

Pour the batter into the prepared loaf pan. Toss any extra nuts on top. Bake for about 55 -60 minutes and when until a toothpick inserted into the center comes out clean. If the loaf looks like its getting too brown along with the nuts, you can carefully place tin foil over it for the last 15 minutes.

Let cool in pan for 5 minutes before removing it on a wire rack.

Serve either warm or cool.