Banana Nut Bread

The original recipe I've adapted this from is a denser, more traditional banana nut bread and not very cake-like, which most of us now recognize as banana bread. I tempered that with a little baking powder and extra beating of the eggs. The taste is phenomenal according to those who've tried it. Give it a try yourself and let me know what you think! (Pictures forthcoming)

Ingredients

2 C. Flour
1 tsp. salt (I used kosher salt)
2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
2 tsp. vanilla
1 C. butter, margarine, or shortening (I prefer using butter for flavor)
1 C. white sugar
1 1/4 C. brown sugar
2 C. overripe mashed bananas (about 6-7 med. bananas)
4 eggs, well beaten
1 C. chopped walnuts (this also works nicely with pecans for a slightly different flavor)

Directions

Preheat oven to 325 degrees Fahrenheit.

Grease two 9x5" bread loaf pans.

In a large bowl, sift together flour, salt, baking soda and baking powder. In a separate large bowl, blend together the butter and sugars until light and fluffy. Add the cinnamon, vanilla, and well beaten eggs and mix until well blended. Stir in the nuts. Pour all at once over the dry ingredients, stirring just until blended. Do not over-stir. Pour into two greased 9x5" loaf pans. Bake at 325 for 50-60 minutes (but check at 40 minutes and every 5 minutes thereafter for done-ness. Don't over-bake!!) Crust of bread will be dark.

Remove from oven and allow to cool on cooling racks. Ideally, once cooled, wrap in aluminum foil or plastic wrap and keep in refrigerator for at least 2 hours before serving.