I kept putting off making banana bread for some reason or other. As much as I love to bake, I feel like using the toaster oven is so much of a hassle and heats up the kitchen and makes me all sweaty. I don't need to be any more sweaty than I already am some days. El Negrito gets so hot!
I'm not sure what it was that prompted me to finally make the bread, but I'm glad it did. I baked it the day before Reconnect (in-service training) and was surprised at how easy it was to make a delicious, moist banana bread! The only problem I had was with the top of the bread deflating after taking it out of the oven :(. I saved some to give to my coworker who I was taking to Reconnect to eat on the long trip south, and the rest for my friends once we all saw each other again. I have to admit, this bread was pretty bomb!! Next time I think I will try to alter the cinnamon swirl so that it's not just a straight line across and looks like an actual swirl =/.
Recipe
Copied from Lovin' From the Oven
For the bread:
3 over-ripe bananas, smashed up
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
Dash of salt
1 1/2 cups flour
For the swirl:
1/3 cup sugar
1 Tbs cinnamon
- Preheat oven to 350. Butter and four a loaf pan. Recipe based on 9x5 pan. If using a different size, keep an eye on the bread when baking.
- Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
- In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
- Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
- Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep checking on it!
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