When you find a really good banana bread recipe that works, you hold onto it. This is one of those "must have in my recipe box" kind of recipes. The banana bread is moist and dense with rich vanilla and butter and well studded with toasted walnuts. The addition of molasses or honey helps the bread stay moist.
Country-Style Molasses Banana Bread
2 ½ cups Texas Pure Milling Organic All Purpose Flour
2 tsp baking powder
1 tsp salt
4 large eggs
2 tsp. vanilla extract
1 cup unsalted butter, softened
1 ½ cup brown sugar
¼ cup molasses or honey
4 very ripe bananas, peeled, and mashed with a fork (about 2 cup)
1 cup toasted walnut pieces
Directions: Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush 2 9 by 5 by 3-inch loaf pan with butter or non-stick cooking spray. Preheat the oven to 350°F.
In a standing mixer fitted with the paddle attachment, cream the butter and sugar until light. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the molasses and bananas and remove the bowl from the mixer. With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and divide the batter evenly between the prepared pan. Bake for 50-55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap.