Oh how January and quick breads just go together.
There’s nothing like baking a little bread on a cold winter’s day, right? And this recipe right here is not only really simple, but it’s so moist and delicious that I know your family will love it. Now, I used walnuts in my recipe but you could substitute with pecans or…if your family isn’t into nuts, you can omit them entirely. You could even go wild and add it a cup of chocolate or butterscotch chips too. I’m telling you…this is one of those recipes you’ll make time and time again.
This recipe makes one loaf of bread.
1 stick of butter, melted and cooled
1/3 cup sugar
1/3 cup light brown sugar
5 ripe bananas, coarsely mashed
1 (14 oz) can of sweetened condensed milk
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 tablespoon cinnamon
1½ cups of lightly toasted walnut pieces
Preheat oven to 350 degrees.
Spray (I used Pam) one standard loaf pan.
Cream butter, 2 of the bananas and sugar in a large bowl using an electric mixer.
Beat in the eggs. Then beat in the remaining 3 bananas and sweetened condensed milk. Do not over-mix the batter.
In a separate bowl, combine the flour, salt, baking powder and cinnamon with a fork or whisk.
Fold the banana mixture into the bowl with your dry ingredients. Do not over-mix! Stir in your toasted walnuts.
Pour batter into your prepared pan.
Bake 55 to 60 minutes or until a toothpick inserted in the middle comes out clean. Remove pan from oven and let bread rest in the pan about 45 minutes. After that, flip bread out onto a serving plate.
Slice bread and enjoy.
I’m telling you, it will be love at first bite.