“Canada, my eldest granddaughter, has been my kitchen assistant for a very long time. I absolutely love baking with her as it brings remembrances of me baking with my mom. I hope that Canada, years from now, has the same warm feelings as she mixes, kneads and ices with her children and grandchildren. This recipe for banana bread (which I learned from my mom) is one of our favorites,” cookbook author Judith Choate says.
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter, room temperature
2/3 cup sugar
2 eggs, room temperature
3 very ripe bananas, mashed
1 teaspoon vanilla extract
1 cup walnut pieces
1. Preheat oven to 350F. Lightly coat a 9 x 5-inch loaf pan with cooking spray.
2. Sift flour, baking powder, baking soda and salt together.
3. Place butter in the bowl of a stand mixer. Mix on low until softened. Add sugar, increase speed to medium, and beat until light and creamy. Add eggs, one at a time, beating well. Beat in banana and vanilla. Slowly add flour mixture, beating to incorporate. Remove bowl from mixer and fold in nuts.
4. Scrape batter into prepared pan. Place in oven and bake about 45 minutes, until a cake tester inserted in the center comes out clean and top is golden brown. Remove from pan and let cool on a wire rack.
5. Serve warm or room temperature. May be stored, well wrapped and frozen, up to 3 months. Note: You can use 3 (5 x 3 inch) loaf pans if you like. Reduce cooking time to 30 minutes.
Nutritional facts per serving: 250 calories, 12g fat, 45mg cholesterol, 5g protein, 33g carbohydrates, 2g fiber, 180 mg sodium
Reprinted with permission from “An American Family Cooks.” Text copyright 2013 Judith Choate.