It’s been a fantastic lazy Sunday. I spent the day doing a little bit of work and a lot of lounging around while watching the final day of the Olympics.
On these types of days, baking is always something that pops into my head. Today was no exception! I’ve had several ripe bananas sitting in my freezer for weeks that I’ve been meaning to use for banana bread. Tonight I bring you a new banana bread recipe: Minnesota Farmer Banana Bread.
My mom gave me a Twin Cities cook book this past Christmas. It’s filled with delicious looking recipes that originated from different areas around the Twin Cities. This was the first recipe I’ve had a chance to try from the cook book. I followed the recipe pretty closely, but added whole wheat flour and a dash of cinnamon.
Minnesota Farmer Banana Bread
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/4 tsp baking powder
- 2/3 cup sugar
- t tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 large eggs
- 1/3 cup vegetable oil
- 3-4 bananas, mashed
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees. Lightly grease and flour a 9×5-inch loaf pan.
- Blend together flours, baking powder, sugar, baking soda, cinnamon, and salt in a large bowl.
- In another bowl, stir together the eggs, oil, and bananas.
- Fold banana mixture into flour mixture to create a thick batter. Fold in chopped walnuts.
- Scrape the batter into the prepared loaf pan and bake 55 minutes to 1 hour.
- Let cool for about 15 minutes before slicing.
I used a slightly smaller loaf pan for this, about 8×3 I believe, and it turned out just fine. This is a very simple and tasty banana bread recipe. The loaf came out perfectly moist. I’m looking forward to trying more recipes from this cook book in the near future!