Extreme Banana Nut Bread

A dense, excellent banana nut bread recipe. It's always completely gone in minutes. This is great at parties and at home. A very flexible recipe that will accommodate changes based on what you have on hand. Use any type of fat in place of the butter, such as shortening or oil. It works with either brown or white sugar too.

Yield

24 servings

Ingredients

2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 cup butter or margarine
2 cups granulated (white) sugar
2 cups mashed overripe bananas
4 large eggs, beaten
1 cup chopped walnuts

Directions

Preheat oven to 350°F (177°C). Grease two 9 x 5-inch loaf pans with Pan Release or cooking spray.

Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.

Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.