It never crosses my mind to make banana bread, probably because I’m not the world’s biggest fan of cake-y things. But how many time-tested ways are there to use almost rotten bananas? Slim pickins as far as I’m concerned. So when I noticed 4 very brown bananas on the counter this weekend, I knew that Tristan (who has a real soft spot for banana bread) would appreciate a loaf.
Banana/zucchini breads, muffins and things of that nature usually strike me as too sweet, too floury, too busy or too dry. If I were going to indulge my sweet tooth, they wouldn’t make it into my top 10, or top 20 for that matter. But I was determined to find a simple, good recipe without too many embellishments.
This version, which I adapted from Simply Recipes, is ultra moist with a spice content that’s not too overpowering. Plus it’s made with half whole wheat pastry flour, which you’d never guess by the taste. Surprisingly, I loved it. So much so that I can't wait for the next batch of bananas to go bad.
Really Good Banana Bread
This recipe only requires a mixing bowl and a wooden spoon. Spices can be bumped up or nuts added if desired. Adapted from Simply Recipes.
4 ripe bananas, smashed
1/3 cup melted butter
Scant 3/4 cup brown sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour
Preheat oven to 350°F; butter a parchment-lined 4x8 inch loaf pan.
In a large mixing bowl, mix bananas and melted butter. Add sugar, egg and vanilla; mix well. Sprinkle baking soda, salt and spices over the top and stir well. Add the flours last; stir to incorporate. Pour into prepared pan and bake for about 50 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Cool on a rack. Remove from pan and serve slightly warm slathered with salty butter (my personal favorite).
