Food Therapy – Banana Nut Bread

There are a lot of cake masquerading as bread recipes. They are not but they are good. This is one of my favorites. It bakes in the oven for about 55 minutes at 350F.

This particular version is stolen initially from the and I modified it slightly as I often do.

  • 1 1/4 cups of all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (original recipe – fine salt)
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 3 very ripe bananas (about 1 cup)
  • 1/2 cup toasted walnut pieces (crushed with a rolling pin in a sandwich bag)

I added the following ingredients:

  • 2 tablespoons of dried buttermilk
  • 2 teaspoons of psyllium husk powder (Also known as Metamucil – adds fiber and makes it “healthy”. Comes in a bag from Amazon.)
  • Since I had only 2 bananas I added Kayo syrup and a little milk to bring it to 1 cup of stuff

I mixed the first three ingredients together with a whisk in a separate bowl with the dried buttermilk. In a 4 cup measuring cup I mashed the bananas (plantains) and added Karo syrup (about 2 tablespoons) and milk to make 1 cup.

In my handy Kitchen Aid I creamed the sugar and butter. I gave the stick of butter 15 seconds in the microwave to soften it.

After it looked good ( a judgement call) I added the eggs, vanilla, banana goo, mixed for a bit and added the flour mix. After about a minute of mixing I added the walnuts. I let the mixer work for another 1/2 minute or so.

I had greased a non-stick pan with Pam (Do not do this. It does not work well.) and poured the batter into the 9 by 5 inch bread pan.

When I do it again

  • line the bread pan with parchment paper or grease it with shortening and do the flour thing. Non-stick pans are not immune to sticky moist batter. Parchment paper makes the pan like a huge cupcake cup.

The final product after about half was eaten. When Cheryl makes spiced breads like this, zucchini, pumpkin, etc. she would ice it with her variety of white icing. I had intended to ice this one with my version of Virginia Bakery’s white buttercream frosting but after I fought it out of the bread pan I punished it by not icing it. IT DOES NOT NEED ICING.

Cheryl said to me this morning, “I don’t usually like banana nut bread but this is pretty good.” High praise from the used to be baker. I am still grumpy about fighting it out of the pan.

Carpe baby…