Double Banana-Walnut Bread
Nutmeg adds warmth and depth to this perfect-for-breakfast bread which features fresh diced bananas and overripe (read: sweet) mashed bananas. A dusting of confectioners’ sugar finishes the bread beautifully.
1 Tbs. unsalted butter, softened
9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
3/4 cup granulated sugar
1 Tbs. baking powder
3/4 tsp. table salt
1/2 tsp. freshly grated nutmeg (if using powdered add a pinch more)
2/3 cup chopped toasted walnuts (optional)
1/2 cup diced bananas
1/2 cup whole milk
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1 cup mashed overripe bananas
4 oz. (1/2 cup) unsalted butter, melted and cooled
Confectioners’ sugar for dusting (optional)
Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
In a large bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Whisk until well blended. Stir in the walnuts and diced banana.
In a medium bowl, combine the milk, eggs, and vanilla. Add the mashed banana and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
Scrape the batter into the prepared pan and spread evenly.
Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.
Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Dust with confectioners’ sugar. Store, covered, at room temperature for up to 2 days.
Source: Fine Cooking Double Banana-Walnut Bread