Bananas for Banana Bread

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