There’s something about fresh banana bread…it warms your soul. Starting the day with a warm slice topped with butter, alongside a cup of coffee – yummy goodness.
I’ve been baking banana bread for years. It’s something to look forward to when bananas turn brown on the counter. Do you typically throw them away at that stage? If so, please stop! It’s the perfect opportunity to bake them into a delicious masterpiece.
And, if you don’t have time to whip up some banana bread at that moment, simply peel the bananas, stick them in a Ziploc bag, and throw them in the freezer. (I recommend writing the date and quantity of bananas on the bag. Please, learn from my mistakes!)
I’ve improved upon my banana bread recipe over the years. I finally think I’ve nailed it! I typically opt out of throwing any nuts in; but, if you feel like a nut, throw some pecans or walnuts into the batter.
For a little heartwarming:
- 1 3/4 cups of flour
- 2 tsps. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 tbsp. cinnamon
- 1 1/2 tsp. ground cloves
- 1/3 cup butter
- 2/3 cup sugar
- 1 tsp. vanilla extract
- 2 eggs
- 1 1/2 cups mashed bananas (about 4 bananas)
- Mix the first 6 ingredients in a bowl and set aside. In a separate bowl, mix the sugar and eggs. Add the vanilla extract. Add the dry ingredients and bananas alternately into the sugar mixture. Pour into well-greased pan. Bake at 350 degrees for 50-60 minutes or until toothpick comes out clean when inserted into the middle of the loaf.