It’s Monday 😑 I’m completely unprepared to face this coming week and am feeling the magnetic pull toward my bed.
But first – before we have to deal with real-life things – let’s sit down and chat and eat some banana bread together, shall we? Might want to grab some cocoa, too. And maybe a blanket.
How was your weekend?! What did you do?? Ours was filled with curry, an ultimate frisbee game, packing, playing dominos with family, watching Wait Until Dark (a terrific Audrey Hepburn film) with friends very late at night, church, and eating the most marvelous caprese chicken brought over by my sweet cousin and her boyfriend. Also, Sodalicious cookies, Barnes & Noble, and beautiful, beautiful weather.
Today’s recipe was inspired by one given to me on a note card at my wedding, from one of Brig’s grandmothers. I’ve made it countless times over the past (almost) 2 years that Brig & I have been married and have made adjustments along the way, tweaking it slightly each time to find our perfect loaf.
This banana bread is the queen of all banana breads. It’s sweet, moist, packed with ripe bananas, and complete with an addictively crunchy coating of turbinado sugar on top (because you can’t have a baked good without it.)
And? It’s one-bowl, no-mixer required. Boom. That always makes me ridiculously excited.
Aaannnd? It makes two loaves. Because one is never enough.
Aaaaannnnnd? (Sorry.) It’s super customizable – wanna add chocolate chips or nuts? Go right on ahead.
^^ Oooooh, look at that sugary crust! I die. ^^
PS – if you’re looking for a bit of a healthier version, I still really, really love this recipe from long ago.
Brig cheesily remarked yesterday that there’s something about eating banana bread that just fills a little piece of your soul.
I completely agree.
- 5 very ripe bananas
- 4 large eggs
- ½ c low-fat buttermilk
- 1 c sugar
- 1 c light brown sugar, packed
- 1 c canola oil
- 2 t vanilla
- 4 c all-purpose flour, spoon & leveled
- 2 t baking soda
- ½ t fine sea salt
- 1 t cinnamon
- 1 T + 1 t turbinado sugar (optional)
- Preheat oven to 350. Spray two 9x5 loaf pans with nonstick spray. Set aside.
- In a large bowl, mash the bananas until relatively smooth. Whisk in the eggs, followed by the buttermilk, sugars, canola oil, and vanilla, until well combined.
- Dump in the flour, baking soda, salt, and cinnamon, and stir until just combined - don't over-mix.
- Divide equally between the two loaf pans, sprinkling the turbinado sugar on top, if desired.
- Bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Note: Check the loaves at about 40 minutes and cover with foil if they are browning too quickly.