6 bananas, very ripe
1 tsp lemon juice
2 cups brown sugar
2 large eggs
1/2 cup butter
3 ¼ cups all-purpose flour
½ teaspoon baking powder
1 ¼ teaspoon baking soda
1 teaspoon salt
¾ cup chopped chopped nuts (almonds, cashew, walnuts, pecans, etc.)


Preheat the oven to 350 degrees F. Prepare two 8-inch loaf pans by spraying lightly with cooking spray or rubbing with softened butter.

Place the bananas, lemon, sugar, eggs, and butter into the bowl of an electric mixer. Blend for 30 seconds or until smooth gradually on slow to fast speed.

Sift together flour, baking powder, baking soda and salt in a medium mixing bowl. Set aside.

Pour wet mixture into dry mixture. Fold nuts in just until combined.

Divide batter evenly between the loaf pans. Gently tap the filled pans to burst any air bubbles. Bake until the bread springs back when pressed and a tester inserted near the center comes out clean, about 55 minutes.

Cool the loaves in the pans for 3 minutes. Remove bread from pans and transfer to cooling racks. Cool completely before slicing. They can be kept at room temperature for up to 3 days, or frozen for up to 6 weeks.

*Makes two loaves

Tested and Tried at Chris' kitchen on 06/22/2011


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