I’m not really sure what is going on, but our bananas have been going bad really fast lately. We buy bananas at the beginning of the week, and by Thursday they are all yellow and starting to brown. I personally only really like bananas when they are yellow with a little green still-firm and flavorful. When they start to soften and get brown spots, I have a hard time eating them. I’m not a fan of the texture, and the flavor is too sweet. So after having a grip of bananas that neither Russell or I really wanted to eat, I decided to make banana bread. I usually go for my tried and true recipe, but I don’t have any applesauce on hand, so I searched for a new recipe.
What I came across was a simple recipe. I altered it a bit, replacing the regular sugar with brown sugar, adding in whole wheat flour, and the cinnamon and nuts. The original recipe called for another banana, and a little less butter. I worked with what I had, and this was it!
I have to say that this is my new favorite recipe. It’s fantastic. I love the vanilla flavor, I feel like it really compliments the banana and lightens the bread a bit. The crunchy crust that the brown sugar on top gives this banana bread is wonderful and it a nice texture shift from the moist body of the bread. I will be making this recipe again, for sure!
Recipe: Banana Bread
3 large bananas
7 TBS butter, melted
3/4 c. brown sugar
1 1/2 tsp. vanilla
1/4 tsp. cinnamon
1 tsp. baking soda
pinch of salt
1 c. flour
1/2 c. whole wheat flour
A grip of nuts, to taste
A sprinkle of brown sugar, for the top
Preheat the oven to 350 degrees Fahrenheit Mash the banana in a mixing bowl. Add the butter, brown sugar, egg, vanilla, cinnamon, and baking soda, stirring after each addition. Make sure that all the ingredients are well incorporated. Stir in the pinch of salt, followed by the flours. I add the flour 1/2 c. at a time, stirring just until incorporated. Do not over mix. Throw in the grip of nuts.
Pour into a greased 4×8″ bread pan. Sprinkle the top with a bit of brown sugar (probably a few tablespoons). Bake for 45 minutes to an hour, or until a knife inserted into the middle comes out clean. Let cool, invert onto cutting board to finish cooling. Enjoy!