Yeah, yeah, yeah…I know it’s been a while. So to make it up to you, The Phoody is bringing you a tried and true recipe passed down by my Great Grandmother. We are talking a top-secret, in-the-know kind of recipe here…you’re welcome.

This recipe will yield one perfect loaf with that ideal balance of density and airiness. It’s great for breakfast, dessert, or your office potluck. AND it’s seriously so good fresh from the oven on a chilly fall day.

Prep time: 15 minutes

Bake time: 1 hour

Ingredients:

• 1 stick butter
• 1 cup sugar
• 2 eggs
• 1/2 t. vanilla
• 2 cups flour
• 1/2 t. baking powder
• 3/4 t. baking soda
• 1/4 t. salt
• 1/2 milk (almond milk works too)
• 3-5 large over-ripe bananas (seriously, the blacker the skin the better…draw the line at mold)
• 1 cup chopped walnuts (split in two)
• 1/2 t. apple cider vinegar (because chemistry)
• 1 T. raw sugar for topping

1. Preheat oven to 350°F.

2. In a mixing bowl, cream butter and sugar until there is no dry sugar in the bowl. I found that a potato masher works GREAT for this entire recipe.

3. In a small bowl, whisk eggs and vanilla together. Fold wet mixture into the sugar and butter mixture. Mix until well blended, but still slightly chunky (see picture below).

4. Add sifted flour, baking soda, baking powder and salt.

5. Add milk, and mix until dry ingredients are almost completely incorporated.

7. Peel bananas, and place into the mixture. This is where the potato masher REALLY comes in handy. Mash the bananas into the mixture until there are no overly-large chunks left.

8. Add 1/2 cup chopped walnuts and apple cider vinegar (again…because chemistry), and fold in until all ingredients are evenly distributed.

9. Spray your bread pans or muffin wraps with non-stick cooking spray…it will make removal SOOOO much easier.

10. Using a rubber spatula, pour batter into your pan or muffin wrappers.

11. Evenly spread the other half of the walnuts and the raw sugar over the top of the batter…this will make a nice candied crunch topping once done.

12. Bake for 1 hour at 350°F. Place the pan on a higher rack, and use aluminum foil on the bottom rack to displace the heat. This is the trick to getting the center baked completely and not overcooking the bottom and sides.

13. Allow to cool slightly. Cut into slices and serve while still warm.

14. Buy little paper doilies and eat it with your pinkies out…

Enjoy!

– The Phoody