I’ve been on a bread making kick lately. I’ve been trying out making various kinds of quick breads lately. I’ve found that I love having them for breakfast in the morning so I’ve been making sure I have a nice little treat to take in for work. They’re easy to put together and making them from scratch lets me control the sugar content and add in the spices that I particularly like. I’m remembering why I like baking my own stuff so much!
One week I bought bananas specifically to make banana bread. I noticed someone kept eating all of the bananas so I’ve have to buy more to compensate. I guess I need to leave a memo. “These bananas are for bread only! No eating!”
I’m actually not really a fan of eating plain bananas. Something about the texture of bananas really weirds me out. Once they start to really ripen I really won’t touch them. Mushy bananas give me the willeys I just refuse to eat them. But they’re totally fine all mushed up into banana bread! I get the flavor without the weird texture and I’m a happy camper.
Sweet Banana Bread
Adapted from this recipe on Simply Recipes
- 4 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 1/2 cups of all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg (I use freshly grated!)
- Pinch of salt
- 1 cup chopped pecans
Preheat oven to 350°F. Grease and flour a loaf pan (4×8).
Peel and mash the bananas with a fork in a bowl. Set aside.
Mix together sugar and melted butter. Added in the beaten egg and vanilla. Add in mashed bananas.
Sift together flour, baking soda, cinnamon, nutmeg and salt. Mix into the wet ingredients.
Add in chopped pecans. Pour into the greased loaf pan. Bake for 1 hour. Toothpick should come out clean!
Gobble up and eat a piece. Then share with others.