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Our Favorite Banana Bread
We’ve adapted one of chef’s favorite recipes from Joy of Cooking with two main goals in mind: to give it a little Montana Mex twist, but more importantly, to share it with others.
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 teaspoons Montana Mex Sweet Seasoning, plus 3 tablespoons for topping
1 ½ cup sugar
12 tablespoons (1½ stick) unsalted butter, softened
Finely grated zest of 1 lemon
4 large eggs, beaten
2 ½ cups mashed ripe bananas (from 4 to 5 large bananas)
1 cup chopped toasted walnuts
Preheat oven to 350°F and grease two 8½ × 4½-inch loaf pans with Avocado Oil
In a medium bowl, combine dry ingredients: flour, baking powder, salt.
In a separate large bowl or stand mixer (with the paddle attachment, on medium speed) mix the butter, sugar, 2 teaspoons of Sweet Seasoning, and lemon zest until nice and creamy. Then beat in the eggs, followed by the bananas.
Add the flour mixture, combine until smooth. Fold in the walnuts.
Scrape the batter into your prepared loaf pans, and generously sprinkle the tops with the remaining Montana Mex Sweet Seasoning
Bake for roughly an hour, or until the loaves pass the toothpick test. Once they’re out of the oven, let them cool for 10-15 minutes before gently removing them from the pans. Let them cool (or mostly cool.)
Eat one loaf, sliced and slathered with salted butter. Share the other.
The ingredients listed are how we would make this recipe for our plates. But we're all about curiosity, creativity, and exploration in life and in the kitchen. We encourage you to tweak, omit, and add ingredients to make it your own.