(Baked Good) of the Week: Banana Bread

I do not like bananas. They gross me out. But I  L O V E  banana bread, in an all-caps-italicized-and-bolded kind of way. I could eat entire loaves of the stuff. We happened to have a few (very) overripe bananas in our freezer, so Rich decided I cheerfully volunteered to make banana bread. I started with this recipe  and added a few ingredients: cinnamon, nutmeg, vanilla, and walnuts. I also sprinkled the top of the loaf with raw sugar for a crispy, delicious crust.

BANANA BREAD

Here’s what you need:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2 1/3 cups mashed overripe bananas (I used 6 very overripe bananas)
  • 1/2 cup chopped walnuts (OPTIONAL)
  • 2-3 teaspoons raw sugar (OPTIONAL)

And then:

  1. Preheat oven to 350. Lightly grease or spray a 9×5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten (don’t overmix!). Pour batter into prepared loaf pan. Sprinkle the top with 2-3 teaspoons of raw sugar. (I used 3 packets.)
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
  4. Serve warm with real butter. (I am adamant about this: it has to be real butter.)
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Filed under Food, Meal of the Week

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