Sooo....some of you may remember when I claimed this was the BEST banana bread recipe ever and to not bother trying another one...well, I've changed my mind :) That one is definitely good, but THIS is in another league! I played around a bit with the old recipe and came up with an improved version. Less oil and sugar, all banana and more of the moistness and texture that I loved from the first recipe.
Makes 16 servings.
-1/2 cup of sugar
-1/3 cup of oil
-4 medium sized bananas, mashed (about 2 cups)
-2 teaspoons pumpkin butter (found in the jam section)
-1 1/2 teaspoons vanilla
-1 2/3 cup flour
-1 teaspoon baking soda
-1 1/2 teaspoons pumpkin spice (or cinnamon)
-1/2 teaspoon salt
-1 cup walnuts
-Preheat oven to 350 degrees and spread walnuts on a baking sheet. Toast for 8-10 minutes, then chop roughly.
-Whisk sugar and eggs until light and fluffy, for about 5 minutes. Drizzle in oil as you continue whisking. Add bananas, pumpkin butter and vanilla.
-In a separate bowl, sift the flour, baking soda, pumpkin spice and salt. Stir dry ingredients into the egg mixture. Stir just until combined, do not overmix.
-Spray a bundt pan OR 2 loaf pans with cooking spray and spread toasted walnuts onto the bottom of the bundt pan. Pour the batter over the walnuts. Bake for 44-50 minutes for bundt pan (baking time will be around 30-35 minutes for 2 loaf pans) or until center of cake is set.
-Slice and serve!