Banana Bread
Servings:*
8 servingsIngredients
- 1 stick unsalted butter, softened, plus more for greasing pan
- ¾ cup packed dark brown sugar
- 2 L&B Large Organic Brown Eggs, room temperature
- 5 medium, very ripe bananas
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoons kosher salt
- 3 tablespoons chopped walnuts
- 1 tablespoon granulated sugar
- ⅛ teaspoons L&B Organic Ground Cinnamon
Directions
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Heat oven to 350 F. Lightly grease a 9×5-inch loaf pan with butter.
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In a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth and fluffy, about 1 to 2 minutes.
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Add the brown sugar and cream for 2 minutes more, scraping down the sides as needed.
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One at a time, mix in the eggs.
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Mix in the bananas until only small lumps remain.
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Add the flour, baking soda and salt and mix until just combined. Pour the batter into the prepared pan.
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In a small bowl, stir together the walnuts, sugar and cinnamon. Sprinkle over the batter.
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Bake for about 55 to 65 minutes, until a toothpick inserted into the center of the bread comes out clean.
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Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack and allow it to cool completely. Leftovers can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.
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Recipe adapted from: New York Times