Years ago, before I started making bread regularly from scratch, and after many failed attempts at trying to make fresh bread (of any kind), I decided I needed the modern convention called a bread maker.
If you don’t have one, it’s basically a big metal box that does all the work for you. You dump all ingredients for the bread recipe into a special bread pan and push some buttons and a couple hours later, you have a perfect loaf of bread.
I tried a few different recipes over the years in my neat little machine, but there was one that was the shining star.
This bread recipe took the cake.
Banana Nut Bread!
It blew all other banana nut breads out of the water. By far. The very best banana nut bread I had/have ever eaten in my entire life.
While logic tells me it’s probably the ingredient list and that I could probably bake it in my oven if I so desired, I’ve never tried. I dare not deviate from the recipe, the pan, or the machine. It’s just that good. I don’t use my bread machine for any other bread except this one. (So far….I am thinking a pumpkin walnut bread would be good in this, too.)
Banana Nut Bread
- 1/2 cup buttermilk (room temperature)
- 2/3 cup unsalted butter, 1/2 inch pieces (room temperature)
- 2 eggs (room temperature)
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups mashed bananas (The perfect bananas for this bread are slightly overripe, but not brown.)
- 1 teaspoon salt
- 1 1/3 cups sugar
- 2 2/3 cups unbleached flour
- 1 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 3/4 cups chopped walnuts (optional)
- Place ingredients, in order listed, in bread pan fitted with kneading paddle.
- Place pan in bread machine.
- Select quick bread setting, large loaf (longest cooking time), and crust preference.
- Press start.
- After batter has mixed for a few minutes, stir sides and bottom of pan to ensure complete mixing.
- Allow to continue mixing, then baking.
- Bread is ready when tone sounds.
- Safely warm cold eggs by placing whole eggs in bowl and covering with moderately hot water for ten minutes.
- Don’t skip the step of scraping sides and bottom of pan. Cooked flour clumps aren’t too tasty.