Adapted from Smittenkitchen.com.
My office always has a few extra bananas at the end of the week which always get thrown out. I'm always telling people they should be taking them home to make banana bread. Well, years later and still no banana bread, i decided to see what i could do with those over-ripe bananas.
This recipe looks rather simple and, disappointingly, no need to use my new KitchenAid stand mixer, but i decided to give it a try anyway. The smittenkitchen recipe called for light brown sugar, but i opted for dark brown muscavado. I like the richness and coarse texture of muscavado which i thought would enhance a ruggid bread like this. I'll let you know after my office tasters try it tomorrow.
3 to 4 ripe bananas, smashed
1/3 cup melted saslted butter
3/4 to 1 cup light brown sugar (i used 1 cup of lightly packed dark brown muscavado)
1 egg, beaten (oops, i forgot to beat the egg first)
1 teaspoon pure vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg (i omitted and used a little extra cinnamon)
Pinch of ground cloves
1-1/2 cup of flour
Preheat the oven to 350°F.
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg (already beaten), vanilla and bourbon, then add the spices.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour last and mix.
Pour the mixture into a buttered 4x8 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.
The banana bread smells delish and is very moist. I just hope everyone likes banana bread, because i'm not sure i do. Oh well, there's always tomorrow to try something new.