Banana Nut Bread
Whenever bananas get a bit too ripe, I bake banana nut bread and keep a few loaves in the freezer. Whole wheat flour enhances the nuttiness of the loaves. Baking time in the convection oven is reduced by 10 to 15 minutes for either size loaf.
Recipe information
Yield
makes one 9 1/2 × 5 1/2-inch loaf or three 5 3/4 × 3 1/2-inch loaves
Ingredients
Preparation
Step 1
Position the oven racks so that they are evenly spaced and one rack is in the center of the oven. Preheat the oven to convection bake at 325°F for a 9 1/2 × 5 1/2-inch loaf, or 350°F for 5 3/4 × 3 1/2-inch loaves. Spread the nuts on a baking sheet and toast in the oven as it preheats for 5 to 8 minutes or until fragrant. Cool them. Grease and flour one large or three small loaf pans.
Step 2
Mix the flours, sugar, baking powder, baking soda, and salt in a medium bowl. Add the eggs, bananas, butter, and vanilla and with a hand mixer, beat until the batter is smooth. Stir in the nuts. Pour into one large or three small pans.
Step 3
Bake in the center of the oven for 50 to 55 minutes for the large loaf, 35 to 45 minutes for small loaves, or until a wooden skewer inserted into the center of the loaf comes out clean and dry. Remove the bread from the oven and let it stand in the pan for 5 minutes; loosen the edges with a knife, and turn the bread out of the pan to finish cooling on a wire rack.
