I not only hate walnuts, I’m allergic to them. Finding a recipe for banana bread that doesn’t get funny when you take out the walnuts is challenging. This one works and has my kids’ stamp of approval. Makes one loaf of bread, which you can slice into as few pieces as you want.
- 1⅓ cups flour
- 1 Tbsp rolled oats
- ¾ tsp salt
- ½ tsp baking soda
- ¼ tsp baking powder
- 5⅓ Tbsp unsalted butter, softened but not melted
- ⅔ cup sugar–brown or white
- 2 very ripe bananas
- 1 Tbsp brown sugar
- 2 large eggs
- Electric mixer
- Wire whisk or similar tool
- Three mixing bowls
- Something to mash your bananas
- Scraper spatula
- One loaf pan, prepared for baking in your preferred manner
- Preheat oven to 350.
- Combine flour, oats, salt, baking soda, and baking powder in one mixing bowl and whisk together. Set aside.
- In the second mixing bowl, use the electric mixer to beat the butter and sugar together until creamy. This will be the bowl you add everything else to. Set aside.
- Use the third mixing bowl to mash the bananas with the extra tablespoon of brown sugar. Set aside.
- Return to the butter mixture. Gradually add the flour and beat together so you don’t coat yourself with flour.
- Beat in the eggs, one at a time.
- Using the scraper spatula, fold in the mashed bananas. Use only as many cutting strokes as it takes to combine the two.
- Pour the batter into your loaf pan.
- Bake uncovered for 60 minutes.
- Turn off the oven, prop the door open, and leave the bread inside until the oven cools.
- Remove from the pan and let cool as long as you can wait to eat it.
- The baking time may need to be adjusted by as much as 10 minutes in either direction for your oven. When the crusty edges on top darken to a deep brown, turn off the oven to avoid burning.
- This recipe adapts well to gluten-free flours used with xanthan gum.
- Adapting this recipe to vegan can be done, but I recommend instead using a recipe designed for vegans.
- Replacing up to half the flour with whole wheat flour works fine.
- Change this to apple by replacing the banana with 1 cup applesauce and adding 1 tsp total of apple pie spices.
- Change this loaf to pumpkin by replacing the banana with 1 cup pumpkin puree and adding 1 tsp total of pumpkin pie spices.
- This bread freezes well, sliced or unsliced.
- If your bananas are frozen, make sure to thaw completely before using.
What do you think? Please comment.
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Lee French lives in Olympia, WA, and is the author of several books, most notably the Maze Beset Trilogy, The Greatest Sin series (co-authored with Erik Kort), and assorted tales in her fantasy setting, Ilauris. She is an avid gamer and active member of the Myth-Weavers online RPG community, where she is known for her fondness for Angry Ninja Squirrels of Doom. In addition to spending much time there, she also trains year-round for the one-week of glorious madness that is RAGBRAI, has a nice flower garden with one dragon and absolutely no lawn gnomes, and tries in vain every year to grow vegetables that don’t get devoured by neighborhood wildlife.
Latest posts by Lee French (see all)
- Behind The Convention Table - January 31, 2018
- Nut-free Banana Bread #recipe - September 20, 2017
- Deluxe Apple Pie Cake #recipe - May 10, 2017