Just a few days ago, I made my favorite Banana Bread recipe and usually it’s a special treat full of goodness and loaded with nuts. Not this time. Oh, there were plenty of nuts (including the cook) but the final baked bread was not what I expected. Only word to describe is “horrible”!! A word to the wise baker. When mixing the final batter for sweet breads DO NOT over mix. I was having so much fun mixing the batter that I over mixed the heck out of it. My thinking was oh, this is going to be so much better because I spent more time and energy mixing. Do not repeat my mistake or the loaves will not rise. The 4 mini loaves ended up 1/2 the normal fullness and were overly dense. They turned out like over baked hockey pucks. Gus said it tasted good, but normally our mini loaves are gone in 2 to 3 days. However this time there are still 2 1/2 loaves left. Guess I will just have to take them outside for the birds. Hope the birds like them better than we did.
Will be making one of our favorite treats for when there are left over banana’s going a little over ripe. Here’s are some pictures of the yummy treats right out of the oven. Making four mini loaves this weekend.
This banana bread is loaded with walnuts and has a crusty edge just like the tops of those banana nut muffins we all love. It’s like just eating the top off a muffin with every slice. Prepare individual slices and spread with softened butter. I prefer the four mini loaf version over one loaf.
Preheat oven to 350 degrees. Grease bottom and up the sides a bit of 1 large non-stick loaf pan; 9″ x 5″ x 2.5″ or 4 non-stick mini-loaf pans. Lightly coat with flour on the bottom to prevent sticking if pans are not non-stick.
Mix sugar, flour, baking soda and salt in medium size mixing bowl with whisk. Add shortening, eggs, bananas, and vanilla to the dry ingredients. Cut the shortening, softnened butter, eggs, banana mixture into the dry mix with double pastry knifes or kitchen knifes then finish mixing with large mixing spoon. Add half-and-half until batter is still somewhat thickened. Batter may seem to be too thick but it will mix in. Fold in 3/4 cups of the walnuts and retain around 1/4 cup to top the baking loaf. Do not overmix.
Spoon batter into the baking pan, or 4 mini loaves and spread to flatten to edges of pan. Top with remaining walnuts. Bake in 350 degree oven for 60-75 minutes for large loaf pan. Bake in 350 degree oven for 45-55 minutes for mini-loaf pans. Start checking at the lowest bake time and continue cooking until fully cooked.
Place in the middle of the oven for even baking. Test with toothpick or wooden skewer until it comes out clean, but do not overcook. If loaf is browned and beginning to split, it may appear to be done, Don’t be fooled. Check with “long” toothpick or wooden skewer. If the toothpick is not coming out clean from the center then cover with a little foil so as not to over brown the top while the center finishes cooking.
If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.