Yes! We Have No Bananas
At least we don’t have any more. I put them into Sunday night’s banana bread. It was probably the best banana bread I have ever made and I’ve made a lot of banana bread. Ever since I bought the baker’s mini box from Penzeys the spice has been flowing. I swear by Penzeys. Yes, there are more economical spices on the market, but they come in a tin and don’t smell like mine do. It makes a huge difference in quality of end product.
My Best Banana Bread
2015-01-07 21:09:19
Yields 1
Moist and delicious, this banana bread has great flavor and texture.
Prep Time
20 min
Cook Time
1 hr
Ingredients
- 1 cup of packed brown sugar
- 8 tablespoons of unsalted butter (1 stick), softened slightly
- 2 large eggs
- 3 ripe bananas
- 1 tablespoon of milk
- 1 teaspoon of vanilla
- 1 teaspoon of cinnamon (I use Penzey's Ceylon Cinnamon)
- 1 teaspoon of nutmeg (I use Penzey's East Indian Nutmeg)
- 1 cup of all-purpose flour
- 1 cup of whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of fine sea salt
- 1 cup of walnuts or chocolate chips (optional)
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease a standard loaf pan. I use coconut oil for this, as it doesn't burn like butter.
- Cream the sugar and butter together until fluffy. Add both eggs, one at a time, beating both well after adding. Add bananas, vanilla, and milk, then mix well. If your mixer isn't up to the task, you might consider mashing your bananas before adding them.
- In a small bowl, combine flours, salt, spices, baking soda, and baking powder. Mix well; a mouth full of baking soda chunks is never fun. Add this mixture a little bit at a time to the banana batter until it is complete incorporated. Fold in walnuts or chocolate chips if you are feeling cheeky.
- Pour the deliciousness into the prepared loaf pan and bake for a hour, or until your poking toothpick comes out clean and pretty. Allow loaf to cool for fifteen minutes before inverting it on a cooling rack.
- Once it's mostly cool, noms it.
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