Here's a recipe for the best banana bread you will ever eat! The recipe doesn't call for walnuts, but if you like 'em, add 'em. I do-about ½ cup.
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1½ tsp. pumpkin pie spice
1 stick unsalted butter, at room temperature
¼ cup coconut milk
1¼ cups sugar
1 tsp. vanilla extract
2 large eggs
4 very ripe bananas, mashed
1. Preheat oven to 350°. Coat a standard loaf pan with cooking spray. (Or you can use 4 to 6 small loaf pans.)
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spices. Set aside.
3. In another bowl, use an electric mixer to cream the butter, coconut milk, sugar, and vanilla. Add eggs, one at a time, mixing well between each. Add the flour mixture and mix until just incorporated. Add the bananas; mix well.
4. Bake in loaf pan until firm and a toothpick inserted in the center comes out clean, about 1 hour. Let cool completely in pan. Makes 8 to 10 servings.
Pumpkin pie spice lends a rich and sweet flavor to this banana bread. Don't be afraid to try it - it really is delicious. Frontier is a very good brand and inexpensive, too. You can find it at most health food stores.
Be absolutely sure to use unsalted butter in this recipe!
Salted butter adds moisture to any recipe, and this banana bread is very moist without adding any extra salt.
Always buy Rumford baking powder. It doesn't contain aluminum - a harmful ingredient that is thought to cause Alzheimer's disease. Domino sugar now comes in a handy, plastic tub. I love it! And remember to use unbleached flour; no-one needs chlorine in their food.
Here's what's left of the coconut milk (Goya brand) that I used for my banana bread this morning. Since the recipe only calls for one fourth cup, you can store the rest in a Mason jar or other air-tight container of your choice in the refrigerator. Abbey makes coconut whipped cream from the leftovers.