Banana bread is one of those foods that is good for breakfast, dessert, or for an afternoon snack. This recipe has toasted walnuts and a touch of cinnamon. I like mine either right out of the fridge or room temperature with some creamy butter on top. That’s it – not heated, not with jam or preserves, just with some butter. Banana bread is too delicious to taint with a bunch of toppings.
You can certainly make this without any nuts, but I like the texture and additional flavor that the nuts add. I use raw walnuts that are lightly toasted in a dry skillet. Toasting them brings out the flavor and adds depth that you don’t get from raw nuts.
For the bananas, use overly ripe bananas. I like my bananas on the green side, so I can never go through a bunch of bananas before some of them have gone too far for me to enjoy. My husband likes the overly ripe bananas, and I think he’s a weirdo for liking them that way. Banana Bread is a great use-up for overly ripe bananas, and when your bananas start to turn, you have a great excuse to bake some banana bread (as if an excuse is needed.)
I think banana bread is one of those breads that just about everyone likes and it’s so simple to prepare! Aside from toasting the walnuts and mashing the bananas, you pretty much just mix everything together and toss it in the oven.
Ok, maybe physically tossing it into the oven is not the most brilliant idea, but it’s still a very simple bread to make. There is no yeast, no kneading, no waiting for it to rise – just mix and bake.
When it comes out of the oven it’s golden brown and the house will smell like mom’s kitchen. My mom used to bake banana bread all the time when we were growing up, so when my house smells like banana bread, it smells like mom’s kitchen. Mom’s kitchen always had something cooking or baking and my siblings and I would always come downstairs when we smelled something yummy and would run down and find out what mom was cooking. Now my girls do the same, only they ask me, “making something for the blog?” They get extra excited when I say yes, because they know it’s something special. This whole blogging thing is really popular in my house, even with the extra time it takes away from the family. They love eating and testing!
Be sure to let it cool before removing from the pan and then dig in. It’s a dense bread and the toasted almonds and cinnamon give it that extra something special that kicks it up a notch. Yes, I am an Emeril fan :).
I hope you’ll give my version a try and come back and leave a comment and let me know how you like it and snap a photo and tag #ketchumkitchen on Social Media. You can find me on Facebook, Instagram, Pinterest, Twitter and Google+.