The Daring Bakers’ February 2012 host was – Lis! Lis stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
As it happens, I actually made my go to Banana Walnut Bread recipe just a couple of days ago. So this worked out perfectly 🙂
Mike had randomly hinted last week that banana bread would be yummy, especially since there were two very ripe bananas hanging out on the counter. One day when Mike was at work, I put Emma in her highchair and went about throwing all the ingredients for the bread together.
The greatest thing about quick breads is that they are quick 🙂
I didn’t want to have to wait all day for the bread to bake up. Well sometimes one hour feels like all day when you are hungry and just want one piece. So I decided to scoop these into a standard size muffin pan, made 11 muffins, and sprinkled them with a little sugar and baked them for 20 minutes.
Source: Better Homes and Gardens: New Cook Book page 114
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon (I used 1/2 tsp because I love cinnamon)
1 cup mashed bananas (3 medium)
1/4 cup sugar
1/4 cup cooking oil (I used vegetable oil)
1 tsp finely shredded lemon peel (aka lemon zest)
1/2 cup chopped walnuts or pecans
1. Grease the bottom and 1/2 inch up the sides of an 8x4x2 inch loaf pan; set aside. In a medium bowl combine flour, baking powder, baking soda, cinnamon, and 1/8 tsp salt. Make a well in the center of dry ingredients; set aside.
2. In another bowl combine the egg, bananas, sugar, cooking oil, and lemon peel. Add egg mixture all at once to dry mixture. Stir until just moistened (batter should be lumpy). Fold in nuts.
3. Spoon batter into the prepared pan. Bake at 350 degree F oven for 50 to 55 minutes or till a wooden toothpick inserted near the center comes out clean. Remove loaf from pan, cool on rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).