This dessert type of bread is yummy when it is made properly. That means, among other things, the finished product should be moist but not compacted. The batter has to rise enough during baking to result in a moist cake like consistency.
My wife, Janet, provided this recipe and she proved how good the bread can be by making it for me.
Makes two loaves.
½ cup soybean oil or corn oil
2 large eggs
1 cup sugar
1 tsp. vanilla
½ to 1 cup coarsely chopped walnuts
3 to 4 very ripe bananas depending on size, mashed
1 tsp. Baking soda
3 tbsp. warm water
1 ¾ cups flour
½ tsp. salt
Preheat the oven to 350ºF.
Put the oil, eggs, sugar and vanilla into a mixing bowl and mix at medium high speed for three to five minutes until the mixture is light and foamy.
In a separate bowl, mix the baking soda and water, and then add the mashed bananas and hand mix thoroughly.
Add the flour and the salt to the mixing bowl slowly while mixing on low speed. Then add the banana mixture and mix for two minutes on low speed. Then add the chopped walnuts and mix for one additional minute.
Pour the batter into two glass bread pans that have been buttered first to avoid sticking after baking.
Bake the bread for 45 minutes and test for doneness by inserting a toothpick into the center of one of the loaves. If it comes out clean the bread is done. If not, bake for an additional five minutes and test again. Repeat as necessary.
Remove the pans from the oven and let the bread cool in the pans for ten minutes, then remove the loaves from the pans and finish cooling on a cooling rack. Wrap the loaves carefully in plastic wrap and store them at room temperature in a Ziploc® bag.
Serve with butter or cream cheese. Yummy!