Monday, February 10, 2014

Yummy Banana Bread

I don't know about you, but we pretty much always have brown bananas. My husband and I are very picky about our  bananas--we both like them yellowy-green--but bananas always manage to get brown too fast. So as you can imagine, we always have some lying around that will never get eaten!

That's why we make banana bread! Really though, it's more like a cake. It's sweet and soft and delicious with butter or jam. And you can put whatever you want in it! Nuts, dried fruit, chocolate chips...It's super versatile and a very very easy way to use up those extra bananas.

My recipe comes from "The New York Times Cookbook" though I do tend to deviate (as always) every time I make it. This time I just did a single loaf with walnuts. The recipe doubles perfectly!

-1 3/4 cups flour
-2 tsp. baking powder
-1/4 tsp. baking soda
-1/2 tsp. salt
-1/3 cup butter
-2/3 cup sugar (I use half brown half white)
-1/2 tsp. vanilla
-2 eggs
-2-3 ripe bananas, mashed
-1 tsp. cinnamon
-1/8 tsp. nutmeg
-toppings!!! (nuts/chocolate)

Preheat your oven to 350. Grease a loaf pan with butter.

In a medium bowl, sift together the first 4 ingredients. Set aside with mashed banana.

In a large bowl, beat butter and sugar until fluffy and light. Beat in the vanilla and eggs one at a time. Next, add the bananas interchangeably with the flour and stir together until just blended. Lumps are just fine. Don't overbeat it! Stir in the cinnamon and nutmeg.

Pour into the loaf pan, sprinkle with your choice topping. Press them in gently so they stick to the bread.

Bake for 30-40 minutes until golden brown and a knife in the center comes out clean. Cool for at least 10 minutes before digging in!


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