We always have bananas in the house. With two little kids, bananas are a staple item. Normally we finish them all before they get overripe. But on occasion that doesn't happen; and when it does those bananas find new life as the main ingredient in banana bread. And, if I don't have enough bananas, I can make up for it by adding apple sauce.
I know that almost everyone has a recipe that they use for banana bread. I am no exception. I've cobbled this one together from a few different sources. There is nothing new or outrageous about it. It's just a solid, easy, go-to recipe that results in a yummy banana bread!
Banana Bread
approx 12 servings
2 cups whole wheat flour (you can use all-purpose flour instead, if desired)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
3/4 cup light brown sugar, plus 1/8 cup
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 eggs, beaten
1 teaspoon vanilla extract
4 mashed, overripe bananas (about 2 1/4 cups)
-- Preheat oven to 350°
-- Lightly grease 9x5 inch loaf pan
-- In a large bowl combine flour, baking soda, salt, 1 tsp cinnamon, and nutmeg
-- In a separate bowl, cream together butter and 3/4 cup of brown sugar
-- Stir in bananas, eggs and vanilla until blended well
-- Add banana mixture to flour mixture and blend until incorporated
-- Pour batter into greased pan and smooth out top
-- In a small bowl or cup, combine remaining teaspoon of cinnamon and 1/8 cup of brown sugar; sprinkle over top of batter (this will form a crust when cooked)
-- Bake for 1 hour, until a toothpick inserted into the center of the loaf comes out clean.
-- Let cool for about 15 minutes, then turn loaf out onto a wire rack
-- Serve warm or cold
