Jo Rae’s Banana Walnut Bread

I adore baking, especially during the Christmas season. This easy to prepare recipe makes a tasty, one size fits all gift for teachers, mail personnel, doctors, neighbors, etc. I buy the inexpensive mini loaf pans and reuse them. Don’t have a muffin tin? Good news! I’ve found the liners can be placed directly on a cookie sheet or reused pie tin. The pie tin is small enough to offer support to the sides of the muffin liners giving you a more puffed up muffin. One batch will make 3 mini loafs and around 4-5 muffins. 
  • Mini loaf pans (purchased 4 for $1.50 at Walgreens this year) – wash and reuse again and again
  • Muffin liners – Holiday are available at the grocery store
  • Baking spray aerosol or butter and flour your pans for easy removal of the loafs
  • 2 cups of self rising flour
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • 1 stick of butter softened
  • 1 cup brown sugar
  • 2 eggs
  • 2 ripe bananas
  • ¼ cup whole milk (or try a coffee creamer like Cinnamon Hazelnut!)
  • 1 tsp pure vanilla extract
  • 1 cup chopped walnuts
Whisk first 3 ingredients together – set aside
Beat butter at medium speed with electric mixer, gradually add sugar, beating well. Add eggs, one at a time, beating in each egg. Add vanilla and milk or creamer, and thawed ripe bananas. Mix together.
Add  creamed mixture to dry ingredients until moistened.  Hand stir in walnuts.  Pour batter into greased and floured loaf pans or muffin tins. Bake at 350˚ until wooden pick comes out clean.
WASTE NOT TIP:  I never throw a banana away. When they get too ripe for snacking, I throw them in the freezer for my next batch of banana bread. I’m never out of bananas and the overripe bananas are delicious in bread.


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