Banana Bread Goodness

As the holidays were winding down, I got up early the morning the Red Power Ranger had to fly back to school. I had been wanting to try this recipe not only because it sounded so good, but it makes two large loaves, so I could send one with the RPR. It sounded like a good idea at the time. 
Banana bread. Such a loyal, no-fail friend, you know? This recipe came from the talented, beloved-by-all Alicia Paulson of Posey Gets Cozy. It's her version of Nigella Lawson's recipe. Thanks Alicia, for the go-ahead to post it here - you're the best :)

Alicia's Version of Nigella's Banana Bread
Makes 2 (9" x 5") loaves

1 1/4 c. all-purpose flour
1 c. whole wheat pastry flour
1 T. + 1 t. baking powder
1 t. baking soda
1 t. salt
1 t. cinnamon
1 c. unsalted butter, melted
1 c. sugar
4 large eggs, at room temperature
5 medium bananas, mashed
2 t. vanilla extract
(and no nuts! hah!)

 

Preheat the oven to 325 degrees F. Put the flour, baking powder, baking soda, and salt in a medium-sized bowl and combine well. In a stand mixer (I just mixed mine by hand - and the world actually kept turning), mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas and vanilla extract. Stir in the flour mixture until just mixed. Pour into 2 greased and floured 9" x 5" loaf pans and bake for 50 minutes to 1 hour. A toothpick should come out "cleanish," as Nigella says.
Mine were done at exactly 50 minutes, and I let them cool for as long as my family could stand it before they were brandishing a sharp bread knife. I barely got these photos taken!
Banana bread was soon being sliced by one and all, and disappearing at an alarming speed. The RPR never did get his loaf to take back to college with him, because both loaves were literally inhaled before we left for the airport. INHALED! But admittedly, a good time was had by all :) 
Now, what I'd really like to know, is if any of you out there have a delectable PUMPKIN bread recipe - my favorite! Oh be still my heart!