Please tell me I’m not the only one that won’t eat a banana, but LOVES a good banana bread! No, it’s just me? OK. But seriously, I love how this so filling and rich (even without the cream cheese on top of it). Plus the whole wheat flour gives it that amazing dark color.
1 1/4 cups whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 c unsalted butter (room temperature)
1 c sugar
3-4 bananas, mashed
2 eggs (room temperature)
1/2 chopped walnuts or pecans*
Preheat oven to 350 degrees. Grease and flour an 8 1/2 inch loaf pan.
Stir together the flour, baking soda, and salt, mixing them well to get everything blended. Set the bowl aside.
In a large bowl, beat together the butter and sugar using a hand mixer. Beat in the eggs until completely mixed, then add the bananas and stir to combine. (I’m not going to lie, the mixture is going to look a little like it curdled, but trust me, it’s fine). Add the wet ingredients to the dry and stir until blended with a spoon or spatula. Add the nuts and give everything one more stir.
Pour the mix into the prepared loaf pan. Bake until a toothpick inserted into the center comes out clean (about 50-60 minutes). Cool completely before slicing.
If you’re baking for a crowd, this can be easily doubled to pour into two loaf pans.
*On baking day, I realized all I had was almonds in my pantry. I did, however stumble upon a bag of glazed pecans which I chopped and substituted. I was worried it was going to turn out too sweet, but it came out perfectly.