Last month, I put forth a tweet asking for a classic Banana Bread recipe. David and I have a habit of buying fruit and then watching it grow old on our counter, rather than eating it. Does anyone else do that? It’s like it’s too precious to eat or something, then it goes into the garbage. It’s a neurosis, I’m sure.
I’m loving the concept, but I didn’t have Jack Daniels (shocking, I know) OR pecans in the house. I used the basic bread recipe, though, to make some pretty delicious and moist classic banana bread bread!
- 3 to 4 ripe bananas, smashed
- 1/3 cup melted salted butter
- 3/4 to 1 cup light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount)
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 tablespoon bourbon (omitted)
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg (omitted)
- Pinch of ground cloves (omitted, after once having mistakenly putting cloves on Life cereal, mistaking it for Cinnamon, I can’t eat them anymore)
- 1 1/2 cup of flour
- Preheat the oven to 350°F. (One day I’m going to take a photo of my oven dial to prove that I did this step!)
- With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
- Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix.
- Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean.
- Cool on a rack.
- Remove from pan and slice to serve.
Is there anything less photogenic than banana bread? I don’t think so. But it’s damn tasty. Tastes like fall!