I know it has been a while since I last blogged. As you all know, I have been in the process of moving and everything is happening all at once. With no kitchen, it has been quite difficult to make anything let alone have my own vent/counseling session in my kitchen after everything that has been going on. So, the best I can do now is to share with you the recipe and photos I assembled before I moved. Hopefully in two weeks I can have a kitchen to cook in again and start blogging more regularly.
Before moving, I was able to put together an amazing banana bread recipe and boy do I wish I could make some right now. What’s funny is I never really cared for banana bread before because it was always so dense and BLEH. I mean if Starbucks couldn’t even get it right then is there still hope?
Well, now there is! After, combining all these ingredients together I am now OBSESSED.
Just make this banana bread recipe and you will devour half of it by yourself within an hour. No, seriously, every time I would cut off a piece, each slice would get half an inch thicker. I was addicted and I didn’t even know it. I finished half of it before I could even share some with my husband.
I know, I have no self-control. Maybe that should be my New Years resolution? Ehh, it’s too late for any new resolutions anyway. 😉
It was my third time making banana bread and I would have never guessed the type of ingredients I put together would make such a moist and savory baked treat. I am definitely making this recipe again!
1 cup all purpose flour
½ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
½ cup butter flavored vegetable shortening
2 tablespoons water
1 cup white sugar
1 tablespoon 100% pure Maple syrup
1 teaspoon pure vanilla extract
1 heaping cup of mashed OVERRIPE bananas
2 eggs, beaten
¾ cup chopped walnuts
Preheat the oven 350 degrees F. Grease and flour a 9×5 inch loaf pan.
Cream together the vegetable shortening and sugar until smooth. Then mix together the eggs, maple syrup, vanilla extract, water, bananas and walnuts until well blended.
In a separate bowl sift the flour, salt, baking soda and baking powder.
Gradually pour the dry ingredients into the wet ingredients and gently mix until the batter is evenly blended. Do not over mix or else the banana bread will be super dense.
Bake for 45 to 60 minutes or until a knife inserted into the crown of the loaf comes out semi-clean. It’s okay if the loaf is not fully finished because the banana bread is still baking after you take it out of the oven.
Let the loaves cool in the pan for 5 minutes. Then turn out onto aluminum foil and immediately wrap the banana bread to trap in the moisture.
Refrigerate the loaf for 2 hours or more before serving. To get the maximum moisture and flavor from the banana bread, try refrigerating overnight.