Is banana bread seasonal? Or is it just one of those bread situations that randomly reappears every so often, whenever there are enough over-ripe bananas floating about your kitchen?
Banana bread is weird. It doesn’t feel summery, or fall-ish. It doesn’t identify with any specific occasion or holiday. It doesn’t have a particular vibe about it. It’s just one of those “whenever the time is right” kind of breads. I think of zucchini bread in the same way.
Please note: this bread is super-delicious. However, do not do what I did and use crappily hand-chopped almonds instead of slivered/sliced almonds, unless you’re completely okay with what I call the “captain crunch effect,” wherein the roof of your mouth gets demolished because your food is so pokey/porcupine-y. Just sayin’.
2 very ripe bananas, mashed (about 1 cup worth)
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 TB baking powder
1 tsp salt
3/4 cup milk
2 TB unsalted butter, melted and cooled slightly
1/4 cup dark brown sugar
3 TB honey
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 cup slivered almonds (or other nuts) (optional)
- Preheat your oven to 350F. Prepare your pan (you can use a loaf pan, a mini loaf pan, or a muffin pan here. Just grease lightly and/or line with parchment).
- In a large bowl, mash your bananas with a fork or a potato masher.
- Add milk, egg, butter, sugars and honey. Mix well (I used my hand-held mixer here. It’s just so easy).
- Add flours, salt, baking powder, and cinnamon. Mix until just combined.
- Pour batter into prepared pan. Top with slivered almonds.
- Bake 50 minutes to one hour for a regular sized loaf, or 20-30 minutes for mini loaves/muffins. This may vary based on your oven, so make sure you do a toothpick test. A toothpick inserted into the center of the loaf should come out clean.
- Let cool at least 20-30 minutes before removing from pan.