A little twist on banana bread
There are likely a thousand recipes out there for banana bread, but I thought I’d share my own in case you a) like banana bread and b) want to bake something quickly .
We tend to buy bananas every week when we go grocery shopping since I’ll likely have one each day, mid morning. If there are any left over at the end of the week and they are looking not so great, I’ll usually make banana bread out of them or use them in a smoothie.
I use this recipe and then add to it cinnamon, nutmeg, and orange juice to give it extra yumminess. I also never add nuts to my banana bread or really anything that I bake because for me it completely ruins the dessert.
Nuts and dessert should not be mixed unless we’re talking about Arabic sweets, which are on a whole different level.
Here’s the full recipe adapted from Simply Recipes’ Banana Bread:
- 2-3 very ripe bananas, peeled (I try to use 3, but you can make it with two)
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- pinch of salt
- 1 1/2 cups of all-purpose flour
- about 1 teaspoon of cinnamon (add a dash more if you like – I personally love cinnamon)
- about 1/2 teaspoon of nutmeg
- about 1-2 tablespoons of orange juice
Preheat the oven to 350°F (175°C), and butter whatever you would like to bake your banana bread in.
In a mixing bowl, mash up the ripe bananas with a fork until they are completely smooth. Mix in the sugar and egg. Then stir in the melted butter.
Mix in the baking soda, salt, and flour. Add and mix in the vanilla extract, cinnamon, nutmeg, and orange juice.
Pour the batter into whichever pan you’ve prepped for baking. Bake it for about 50 minutes to 1 hour. You can test it to see if it is done by inserting a tester into the center and it should come out clean.
Take it out of the oven and let it cool. Once you remove it from the baking pan, you can enjoy it!
I usually like a slice with some coffee. Of course.