Bungalow Banana Bread

My husband was very skeptical about the Black-and-White Banana Loaf for this week's Tuesdays with Dorie project. "Banana and chocolate? Ugh!" was the gist of his remarks. So I agreed to make another loaf as well, of our favorite banana bread.


It is a slightly adapted version of the Hana-Banana Nut Loaf from Bernard Clayton's "New Complete Book of Breads." A wonderful book, by the way! I highly recommend it. You can take a look at the original recipe here.

I love this recipe because it has so much banana, and not too much butter or sugar.

Bungalow Banana Bread
by Bungalow Barbara, slightly adapted from Hana-Banana Loaf in Bernard Clayton's "New Complete Book of Breads."
Makes one loaf.

1 c. all-purpose flour (5.0 oz. / 142 g)
1/2 c. whole wheat flour (2.7 oz / 76 g)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
optional: 1/4 tsp. ground cinnamon or a pinch of ground nutmeg
6 Tbsp. butter, room temperature (3 oz / 85 g)
1/3 c. light brown sugar (2.55 oz / 72 g) or granulated sugar (2.33 oz / 66 g)
2 eggs, room temperature (3.53 oz / 100 g)
1/2 tsp. vanilla
1 1/2 c. mashed bananas (about 13.2 oz / 375 g; about 3 to 4 bananas)
note: if you are a little short on mashed bananas, make up the difference with sour cream, yogurt, or milk.
1 c. coarsely broken or chopped walnuts (4 oz. / 113 g)

Grease an 8.5 x 4.5 inch loaf pan. Line pan with buttered wax paper or parchment paper.

Set rack to middle of oven. Preheat to 350 degrees F.

In bowl, stir together white flour, whole wheat flour, baking powder, baking soda, salt, and optional cinnamon or nutmeg.

In another bowl, cream butter & sugar together until light and fluffy. Beat in eggs, one at a time. Mix in vanilla, then banana puree.

Stir dry mixture into egg mixture in two additions, mixing gently just until incorporated. Stir in nuts gently, just until incorporated. When adding flour & nuts, stir only to blend ingredients thoroughly and moisten the flour. Don’t overmix or bread will be tough.

Pour and spoon into prepared pan. Level with spatula. Bake for about 50-60 minutes, or until dark brown and a cake tester inserted in the center comes out clean.

Cool on in pan on wire rack for 15-20 minutes. Remove from pan & cool before cutting.