It’s banana bread! If this concept is new to you, I don’t know how to help.
Moist & Delicious Banana Bread
Yield: 2 loaves Prep: 15 minutes Cook: 45 minutes
- 3/4 cup unsalted butter, softened
- 1 1/2 cup granulated sugar
- 3 large very ripe bananas, mashed
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/2 c. buttermilk (or sour milk = 1/2 c. milk with 2 tsp. lemon juice)
- 3 tablespoons flour
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- 2 tablespoon unsalted butter, slightly softened and cut into pieces
- ¼ cup chopped walnuts
Preheat oven to 325 degrees F.
Making the topping:
Add the flour, brown sugar, and cinnamon in a medium bowl and mix until combined. Cut in the butter using your fingers or a pastry blender, until it resembles coarse crumbs. Stir in chopped walnuts. Set aside.
Making the bread:
Cream your butter and sugar. Add your mashed bananas and the two eggs,mix until combined. In a separate bowl, combined the flour, baking soda and salt. Add the flour mixture alternately with buttermilk (sour milk). Mix by hand just until combined.
Divide the batter into two greased loaf pans. Sprinkle the topping evenly over the batter. Bake at 325 degrees F for 45-50 minutes. Loaves are done when a toothpick comes out clean.
If you’re like me you have big dreams for all the bananas you buy.Then that first spec of brown appears and you’re like, “Pft…whatever, bananas. How dare you turn on me.” So, you might as well take those traitors and combine them with a bunch of sugar, butter, and flour and make them delicious.
Tips for cooking: Banana bread literally takes for-ev-er to bake. So if you take it out a couple of times and it’s still jiggly in the middle, don’t panic… it’ll get there.