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.
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)
- Preheat oven to 350. Lightly grease or spray a 9×5 inch loaf pan.
- 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.)
- 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.
- Serve warm with real butter. (I am adamant about this: it has to be real butter.)