Banana Nut Bread
 
Ingredients
  • 1⅔ cups all-purpose flour (sift or whisk before measuring)
  • 1 tsp baking soda
  • ¼ tsp low sodium baking powder
  • ⅛ tsp salt
  • ¾ cup sugar
  • ⅓ cup unsalted butter, softened to room temperature (not melted)
  • 2 eggs, at room temperature
  • 1 ½ cups (approximately) mashed very ripe bananas (3-4 medium or 2-3 large)
  • ⅓ cup water
  • ½ cup chopped walnuts or pecans
Instructions
  1. Preheat oven to 350 degrees. Grease only the bottom (not the sides) of one 8-inch or 9 inch loaf pan (or line a muffin pan with paper cupcake holders)
  2. Sift or whisk together the sifted flour, baking soda, baking powder, and salt
  3. In a large boel, blend sugar and butter until well mixed. Stir in the eggs. Add bananas and water and beat 30 seconds.
  4. Gently stir in the flour mixture just until all of the flour is just moistened. (Don’t overmix – there will be some lumps.) Then gently stir in the nuts
  5. Pour the batter in the greased pan or paper-lined muffin cups (fill the muffin cups almost full)
  6. Bake in the preheated oven until a wooden pick inserted in the center comes out clean, about 55 minutes or so for a 9-inch pan, about 75 minutes for an 8-inch pan, and much less (start checking at 25 minutes) for muffins.
  7. After baking, remove the pan from the oven and let it cool 5 minutes. Then loosen sides of the loaf from the pan, remove the bread or muffins from the pan, and cool completely before slicing, serving, or freezing.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/breads/banana-nut-bread/