Banana Bread

Although I love banana bread, I have never been able to find what I consider the "perfect" recipe. I had tried this recipe in the past (and was somewhat satisfied), but I wanted to continue my search for something better. Searching online, I found this highly recommended recipe (though I used the users' comments to altered to get the recipe below.)

Although my Korean co-workers were very pleased with this cake, I was a little disappointed. I used 4 medium-sized bananas, but felt it lacked in banana favor; if I make this again, I would probably up the number of bananas to at least five. I also wish I had used more cinnamon and less nutmeg (I couldn't even taste the cinnamon.) However, my co-workers were quite please, so I guess it wasn't too bad. (It's not as sweet as many banana bread recipes, so that might be why it appealed to them so much...)


Banana Bread
(yields one 9"x5" pan)

2 c. flour
1 t. baking soda
1 t. baking powder
¼ t. salt
½ c. butter, softened
½ c. brown sugar
½ c. sugar
2 eggs, beaten
1 t. vanilla
½ t. nutmeg
½ t. cinnamon
4 ripe bananas
½ c. walnuts, chopped (optional)

In a large mixing bowl, sift together flour, baking soda, baking powder, and salt. In a separate bowl, cream butter and sugars. Add eggs, vanilla, and spices. Mash bananas and mix with the liquid ingredients. Combine the liquid with the flour mixture, stirring until just mixed. Add the walnuts, and pour batter into a greased 9"x5" pan. Bake at 300°F (150°C) for about 1 hour.*

*The original recipe called for a bake time of 60-65 minutes. My banana bread was finished long before that; I would guess that it took closer to 45-50 minutes. Check regularly to see that your bread doesn't burn.