I do not know what my problem is, but it seems as though I cannot consume my bananas before they hit that nasty, brown, spotted stage. Maybe I subconsciously let them turn that way so I have an excuse to bake. Well, whatever the reason I had some bananas to use up, so I hit up allrecipes, dug into my recipe box and made one of my favorite Banana Bread recipes. I had all of the ingredients on hand, so I whipped this baby up in no time making some very simple revisions. The recipe is super easy and yields a deliciously moist banana bread. I added some cinnamon, nutmeg and vanilla to give it a little oomph and impart a touch of fall. This bread is great toasted, slathered with whipped butter and served with a piping hot cup of coffee or tea. I hope you enjoy this one as much as I do! Adapted from Allrecipes Ingredients 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup butter 3/4 cup brown sugar 2 eggs, beaten 1 teaspoon pure vanilla extract 2 1/3 cups mashed overripe bananas
Directions 1. Preheat oven to 350 degrees F. Lightly grease a 9×5 inch loaf pan. 2. In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas and vanilla until well blended. 3. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. 4. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.