About the Recipe
Get ready to indulge in the most delicious banana bread you've ever tasted! Our recipe uses over-ripened bananas and our signature pancake mix to create a mildly sweet quick bread that's perfect any time of day. Adding walnuts (or our family’s favorite, black walnuts) to the recipe gives the bread a vintage flavor and hearty twist.
Ingredients
FOR THE BATTER
1 pouch of Foster's Sweets & Mixes Pancake & Belgian Waffle Mix
1 stick of softened butter (1/2 cup)
3/4 cups packed dark brown sugar (5.7oz.)
2 large eggs, whisked to frothy
1 teaspoon of vanilla extract
1/2 teaspoon each of: nutmeg & pumpkin pie spice
1/4 teaspoon sea salt
1/2 cup sour cream (4 oz.)
4 medium over-ripened bananas, mashed (banana skins should be almost blackened) - 1-1/2 Cups
1/3 cup chopped walnuts or black walnuts* optional; rinsed & dried to remove nut dust
Preparation
1. Preheat oven to 375°F; Grease and flour one 9X5 loaf pan, a spring form pan or (9) muffin cups. Set baking pan aside.
2. In a large bowl, prepare the batter, by creaming the softened (not melted) butter; Add brown sugar & mix until light & creamy (about 5-minutes). Add whisked eggs, vanilla extract, spices and sea salt. Blend thoroughly for several minutes. Add sour cream & blend for a couple minutes more. NOTE: Sour cream may start curdling mixture & that is perfectly natural.
3. Blend in mashed bananas and mix thoroughly. OPTIONAL -- Nuts can be added to the batter at this stage OR use half of nuts in batter and the other half on top of the loaf . See step #4.
4. Fold Pancake & Belgian Waffle Mix into wet ingredients gently using a spatula. Blend ingredients making sure to incorporate all of the dry flour mixture. Eliminate pockets of flour mixture underneath the batter.
Do not overmix. Pour batter into the prepared baking pan or muffin cups.
5. Put pan into the preheated oven and reduce temperature to 350°F. For a loaf / spring form pan: Bake 50-minutes or until center of loaf fills firm to the touch. For muffins tins: Bake 25-minutes or until a toothpick inserted into a muffin comes out clean. NOTE: Coffee cake is done when a toothpick or a skewer inserted into the center comes out mostly clean with a hint of a thin batter. If center is still soft, continue to bake in 3-minute increments until done.
6. Cool banana bread about 30 minutes before removing from baking pan or tins and then continue to cool on a wire rack.
RECIPE AUTHOR:
Down Home Bakery, LLC.
*Our family prefers the vintage, aromatic smell & flavor of black walnuts in this recipe.