With bananas being a staple in this house, making banana bread is nothing new. I’ve made various versions of it as long as I can remember and still am up for trying new ones. This time via a tweet from Healthy Living Blogs, I found Banana Walnut Bread by Sara Runs, which was a loaf recipe rather than the muffin versions I’ve made more so recently. Muffins are great for both weekend mornings and “grab and go” weekday breakfasts but a still warm loaf cooling in an amazing smelling kitchen just screams weekend. I chose to make it on a snowy lazy day version of a Saturday and so ended up warming up the house a bit and making something delicious at the same time.
Here is my breakdown of this recipe.
- Ingredients shopping: Easy. I “shopped” my own kitchen since the recipe included basic ingredients that are staples. I omitted the walnuts since that was the one thing we don’t keep on hand all the time.
- Prep: Easy. As long as you have enough bowls for the steps, it is super easy. I used my KitchenAid stand mixer and so there was very little effort needed.
- Cooking: Easy. I set the oven timer to the full 55 minutes and only checked on it twice. I ended up adding an extra two minutes to the time.
- Make it again: Absolutely. The banana bread turned out so delicious that we almost ate half of it within ten minutes. I can see myself making this to give away as well.
- Modify it: Since I didn’t have walnuts in the pantry, this was a modified recipe to begin with. When I do have walnuts, most likely when the holiday baking season has been around a bit more, I will try making that version/the actual recipe.
- Works for leftovers: Yes but this didn’t last long.