I don't know about you, but I love banana bread. I'm not all too crazy about eating bananas by themselves (eating out with friends at a crepe place and they all order crepes with bananas...I don't know, it just doesn't do it for me), or in drinks (the reason why I don't like half of the healthy juices in grocery stores. Why must they all contain bananas?), but when you bake with them! Whoa baby, grab me a plate, I'm eating this whole loaf right now.
The thing about this loaf though.. Our bananas were deceiving. They had been left in the car, so had gone all brown on the outside. But while making this bread, they were firm and banana like, not like the nice, mushy bananas you make banana bread with.
So this pretty much turned out like slightly sweeter than normal bread, but next time I spot some brown mushy bananas...They are in for a treat. Then I will be in for a treat.
What you'll need:
-1 cup sugar
-1/3 cup butter, melted
-3 bananas, ripe
-1/2 teaspoon vanilla
-1 teaspoon baking soda, dissolved in 1 tablespoon cold water
-2 cups all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon cinnamon
-1/4 teaspoon nutmeg
1. Preheat the oven to 350˚F
2. In a large bowl, cream the sugar and butter until light and fluffy. Add the bananas, vanilla, eggs and baking soda mix, and mix until fully combined.
3. In a medium bowl, mix together the flour, baking powder, cinnamon and nutmeg. Slowly pour the dry ingredients into the wet ones, mixing until fully incorporated.
4. Pour the batter into a lightly sprayed loaf tin and bake for around 40-50 minutes, or until a toothpick inserted comes out clean
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