Our family is a bit into bananas. Let me rephrase. My husband enjoys eating the heck out of them. My children enjoy them now and again. I, myself, do not enjoy eating them. I find the texture a bit off putting. Due to the husband factor, finding two overly ripe bananas in my kitchen is truly a rare encounter. But it happened just last week. You may be thinking ‘if she doesn’t like bananas, why would she be interested in brown bananas?’. Well, dear friends, this means I get to bake. I don’t always bake. Only when the mood strikes and the conditions are right. In this case, the two ripe bananas and the autumn weather got the best of me.
Here she is in all her golden glory. Isn’t she gorgeous? I think one of her best assets is the smell she evokes while baking in the oven. My whole house smelled amazing. Banana bread in the oven and a gorgeous fall day. Just what nature intended.
I am pretty sure we all have recipes for the ever-delightful banana bread but this one is worth a try, if you are willing to deviate from your usual recipe. I skip the nuts because to be honest, my kids are not nutty about nuts. (That was a test to see how maybe times I could make reference to nuts in one sentence.) If I am feeling particularly naughty, I replace the aforementioned nuts with chocolate chips. I must have been feeling nice because I just baked a straight up plain version with no additions whatsoever.
Here is the recipe courtesy of Williams Sonoma.
Bake for the love of bananas, the love of bread, or the love of amazing baking smells. Or all three.
Banana Nut Bread
- 6 Tbs. (3/4 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 or 3 very ripe bananas, coarsely mashed (about 1 1⁄2 cups)
- 3 eggs, lightly beaten
- 1⁄2 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. freshly grated nutmeg
- 1⁄2 tsp. salt
- 3⁄4 cup coarsely chopped walnuts, pecans or hazelnuts
refrigerator for up to 5 days.