banana bread

banana bread5-

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’.

banana bread

Banana Bread

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
1 egg
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)

Directions:

  1. 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).
  2. In a large bowl, mash your bananas with a fork or a potato masher.
  3. Add milk, egg, butter, sugars and honey. Mix well (I used my hand-held mixer here. It’s just so easy).
  4. Add flours, salt, baking powder, and cinnamon. Mix until just combined.
  5. Pour batter into prepared pan. Top with slivered almonds.
  6. 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.
  7. Let cool at least 20-30 minutes before removing from pan.

banana bread

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