Do these bananas look yummy to you? No?!
How about now? Fine!
I know you think they are tasty looking now! What do you mean no?
Alrighty then... so we do a little of this. Add a little of that.
Put it in these.
Apply a bit of heat and wham-o bam-o thank you mam-o!
(Don't make fun of my lopsided mega muffins! I had a loaner stove that had clearly not been leveled lol!)
by My Sister's Table
adapted from King Arthur Flour recipe
makes one 9" x 5" loaf
4 ounces unsalted butter, at room temperature
5 ounces light brown sugar, firmly packed
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces peeled & mashed ripe bananas
2 1/4 ounces apricot jam
3 ounces honey
2 large eggs
6 1/2 ounces King Arthur Unbleached All-Purpose Flour
3 ounces King Arthur White Whole Wheat Flour
3 ounces chopped walnuts, divided
Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan.
Using your stand mixer with a paddle attachment combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth.
Add the mashed bananas, jam, honey, and eggs, again beating until smooth.
Add the flour and 2 ounces of the walnuts, stirring just until smooth. Scrape down the bowl and give it a finish stir with your spatula.
Scoop the batter into your loaf pan, smooth the top then sprinkle with a few chopped nuts - the ounce that you had left over.
Bake at 325 degrees for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.
Bake for an additional 20(ish) minutes until a long toothpick or cake tester inserted into the center comes out with just a few crumbs or clean. The tester shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.
Cool for 10 minutes in the pan, then remove it from the pan, and cool it completely on a rack.
This bread freezes well so make some for later or to share with family and friends!