Commentary by Beth Aasen
Co-owner of Donatello’s Italian Restaurant in Carmel
School supplies have been purchased, and kids are back in school, which can only mean it’s time for fall.
If you work a lot, it can be hard to make a fresh breakfast for your kids every morning, and you feel bad serving them cold cereal and milk every day. A fun breakfast they’ll love could be a freshly baked banana nut bread. Kids can wrap and take it with them if they’re in a hurry.
I know what you’re thinking, “Doesn’t she own an Italian restaurant?” Yes, but my family enjoys all types of foods. This is one autumn treat my mother would make for us when we were kids.
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
12 cup (1 stick) unsalted butter, softened
1/4 cup brown sugar
1/4 cup white sugar
2 large eggs
3 very ripe bananas, peeled and mashed (about 1 1/2 cups)
1 teaspoon pure vanilla extract
1 cup chopped walnuts
1/4 teaspoon nutmeg
1 tablespoon cinnamon
1/4 teaspoon ground ginger
Preheat the oven to 350 degrees. Coat the inside of a cooking pan with cooking spray, preferably a 9-by 5-inch loaf span.
Combine flour, baking powder and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and then with a mixer on medium-high speed cream together the ingredients until it is fluffy. This hould take two to three minutes. Add the eggs, bananas and vanilla and beat until smooth. With a wooden spoon, stir in the mixture until just combined and then stir in the chopped walnuts.
Scrape the batter into the prepared pan and bake the loaf for 50 to 55 minutes or until a toothpick inserted in comes out clean. Let cool for five minutes in the pan before removing.
If you like, you can sprinkle powdered sugar on top or spread a white cream cheese icing on the outside of the banana bread to make it a dessert.