It’s been a rainy and dreary week here in New York City. I was almost blown over yesterday on my way to class by the wind and my jeans were soaked through by the time I got home in the evening. I keep looking at the sandals in my closet, wishing I could wear them instead of my rain-boots and sneakers everyday of the week. I think it might be just about time to break out the Birkenstocks and socks, but I know I’ll receive the wrath of my roommate who says I look ridiculous when I do that. I’d say it’s time that spring break get here ASAP!
I love banana bread. It’s the perfect breakfast accompaniment, but is also sweet enough to add to a dessert. I had the chance to sample this recipe a few weeks ago when I was babysitting and it was delicious – perfectly moist and sweet. I’ve been hoarding bananas from the dining hall and they finally turned the perfect shade of black and brown. I was able to use them the other night and the banana bread was gobbled up by my suite-mates by the time I woke up the next morning. I always use the lesser amount of sugar, as the natural sugars in the banana compensate for additional sweetness. It’s quite simply and is easily mixed all by hand. I split my batch into two baking tins, but it could have easily all gone into one classic loaf pan. Keep an eye on the oven – I almost over-baked mine because I didn’t hear the timer go off. This is going to be my go to banana bread recipe from now on 🙂
(Adapted from smittenkitchen.com)
- 3 to 4 ripe bananas, smashed
- 1/3 cup melted salted butter
- 3/4 to 1 cup light brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Pinch of ground cloves
- 1 1/2 cup of flour
1) Preheat the oven to 350°F.
2) With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
3) Mix in the sugar, egg, vanilla and bourbon, then the spices.
4) Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix.
5) Pour mixture into a buttered 4×8 inch loaf pan.
6) Bake for 50 minutes to one hour, or until a tester comes out clean.
7) Cool on a rack. Remove from pan and slice to serve.