Banana Walnut Bread

This is my go to banana bread. It’s from the 11th edition of the Fannie Farmer Cookbook. The one with the gold cover. If not overcooked, it is moist and has a very banana flavor. This is due to the lack of complicated ingredients. This recipe has a few simple ingredients and goes together easily.

Whip the eggs and bananas together until fluffy.  Mine comes out quite yellow because of the farm fresh eggs. Then put all the dry ingredients in a separate bowl and whisk together. If you slowly and carefully add the dry to the wet, you can keep the fluff of the egg mixture which creates a nice open crumb. Add in the nuts and then scoop carefully into a greased bread pan.

Bake at 350 for 50-60 minutes. Stick a skewer in it to check for done. If it comes out clean, it’s done. If it doesn’t and it is close to the time, check every two minutes. It can go from uncooked to overdone very quickly. Transfer to a wire rack to cool. Cool completely before bagging or wrapping in plastic wrap to store. Enjoy!