The Best Banana Bread

I’m not huge on bananas, so I always figured that I didn’t like banana bread. Then I made some. De.light.ful! Clearly, I have been missing out.

My key to making banana bread is frozen bananas. I always seem to have 2 or 3 bananas that get too ripe before I can eat them. Not enough to make banana bread, so I just throw them into the freezer. When I have about 10 in the freezer, it’s time to start baking. Let the frozen bananas thaw on the counter for about an hour and they will be perfect for mashing.

Banana Bread
Adapted from Better Homes and Gardens

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 eggs, beaten
• 1 1/2 cups mashed banana (5 medium)
• 1 cup sugar
• 1/2 cup melted butter
• 1/2 cup chopped walnuts

Let your frozen bananas defrost on the counter for about an hour. Peel and place in a large bowl. Mash with a potato masher.

Add eggs, sugar and melted butter. Stir to combine.

Add flour, baking powder, baking soda, salt, cinnamon and nutmeg to the banana mixture. Stir to combine. (The BHG instructions say to mixture the dry ingredients in a separate bowl first, but let’s be honest…I’m all about avoiding extra dishes!).

Fold in the chopped nuts.

Grease the sides of one 9x5x3-inch or two 7-1/2×3-1/2×2-inch loaf pans. Pour batter in the pans. Tap the pans lightly on the counter to even out the batter. I generally make a double batch which is the perfect amount for 4 disposable loaf pans.

Bake at 350 degrees F for 45-60 minutes. Timing will depend on your oven and the size pan you use. Insert a toothpick into the middle of the bread to determine if it is done. Toothpick will come out clean when the bread is finished.

Cool on a rack for 10 minutes and then remove from the pan. Enjoy immediately or cool completely, wrap loaves in foil and freeze.