I like baking things, and I’ve been working on a modification of this recipe – adding walnuts, cinnamon, and nutmeg. The quantity of butter is also increased. This recipe yields a banana bread loaf of roughly 115 cubic inches (8.5″x 4.5″x~3″ – your base size may differ)
Here is the revised ingredients list, in the order you will need them:
- 4 bananas.
- 0.5 cup of butter, melted.
- 0.75 cup of white granulated sugar.
- 1 egg, beaten.
- 1.5 teaspoons vanilla extract.
- 1 teaspoon of baking soda.
- ~1 teaspoon of nutmeg
- 3 teaspoons of cinnamon.
- 0.75 cup chopped walnuts (I generally put whole ones in a bag and hit them with a hammer.)
- 1.5 cups flour.
- Preheat the oven to 350 degrees Fahrenheit.
- Put the four peeled bananas in a large bowl and smash them. I just generally use my hands.
- Add and stir in the half cup of melted butter.
- Add and stir in the white sugar.
- Beat and add one egg.
- Add the vanilla extract and baking soda.
- Sprinkle the nutmeg over the mixture. I generally go for roughly 75% surface coverage, and I think it translates to around 1 teaspoon if you just want to add it.
- Add 3 teaspoons of cinnamon.
- Add the walnuts and the flour, and stir until the mixture is relatively uniform.
- Pour the mixture into your buttered baking pan.
- Bake at 350 degrees for roughly fifty minutes. You can use the “clean something-I-stabbed-it-with-test” if you like.
Please let me know if you have any comments or modifications. A friend of mine suggested adding half an once of whiskey. It turned out rather well, but you may want to add some extra flour.
I posted the volume of the final result because I always get annoyed when the recipe tells me what pan size to use. I don’t have every possible pan dimension under the sun. If they just give me the volume, I can figure out the pan size. </rant>