Valerie, one of our long time customers just shared this recipe and bake with us today. We're wasting no time in getting this deliciousness to you.
As we're currently all at home going bananas. Get it?
She ditched the muffin tin and added this mixture to a lovely vintage Bundt cake pan. You really can't go wrong in whatever form you put it in. This recipe also includes a GF flour. You can easily sub your own flour if you don't need it to be gluten free.
1/2 cup white sugar & 1/2 cup brown sugar
1/3 cup butter, softened
4 mashed ripe bananas
1/3 cup water
1 2/3 cups all-purpose GF flour (We used cup4cup and can also use Pamela’s)
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup chopped walnuts (We won't be sad if you use more, like a lot more. We do!)
Heat oven to 350°. Grease bottom only of loaf (or BUNDT) pan, 8 1/2 x 4 1/2 x 2 1/2 or 9x5x3 inches.
Mix sugar and butter med-large bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except walnuts (mom always mixed dry ingredients together first) until just moistened. Stir in walnuts. Pour into pan.
Bake until wooden pick inserted in center comes out clean. 8 1/2 inch loaf pan approx 75 min, 9 inch loaf pan 45-50 min; cool 5 minutes. Loosen sides of loaf from pan, remove from pan.
Cool completely before slicing.