Lately, you may have seen me in the kitchen. You may be wondering what I've been brewing up. Well, I'll tell you, I have been cooking up a storm! I recently started to document my efforts and realized that you all were super interested in what was on our table every day. I make (in my own opinion) the best banana bread and I want to share my recipe with you so that joy can be spread throughout the world.
Alright, let's get to the goods. First off, I like to buy bananas in bulk. I "forget" to add them to my smoothie for a week straight, and they get that beautiful brown color and almost get so sweet they start attracting fruit flies. Right before this moment hits, freeze them (but remove the peel first).
You can keep those suckers frozen for weeks, months maybe. Whatever. But once the urge strikes to make a delicious loaf of bread, I pull out 3 frozen bananas, and place them in their own Ziploc bag and (if making the next day) leave in the fridge to thaw or (making that night) leave on the counter to thaw. I just make sure my (now) thawed and almost liquid-like bananas are good and mixed up in almost a caramelized state!
Here is what you'll need:
3 to 4 ripe bananas (I like to freeze and thaw mine since I don't always have ripe ones on hand)
2 cups of all-purpose flour
1/2 cup of butter (unsalted, softened)
3/4 cup pf white sugar
1/4 cup of brown sugar
1/2 tsp of baking soda
1/2 tsp of baking powder
1 tsp of vanilla
1/4 tsp of nutmeg
1/2 tbsp of cinnamon
Next order of business is I mash my bananas together in the bag, then I pour the them into my mixing bowl.
Then I add in flour, butter and sugars and beat until smooth.
Beat in eggs next.
Finally, beat in baking soda, baking powder, vanilla, nutmeg, and cinnamon.
Now, grease a bread pan with Crisco all over and pour in the mixture and spread it out evenly.
Set oven to 350 degrees and bake for 1 hour.
With 15 min left, I add in 1/4 stick of butter (cubed),1/2 tsp of cinnamon, 1 tbsp of brown sugar, 2 tbsp of sugar, and lastly 1 tbsp of flour mixture to top of bread for a crumbly crust.
Let cool and eat with a big glass of milk!
XX. The Snob Edit