Happy weekend ladies and gents! I am a huge fan of an over-ripe, spotty banana. Don’t judge me, but honestly, the more spots the better in my mind! And when they do get a little too spotty, just before the fruit flies set in, I either freeze them for smoothies or I use them to make banana bread! So today, I’m showing you my recipe for banana bread. It’s really fool proof and always comes out perfectly. There is so much great flavor in this recipe and I have been making it since I was a young lass. You can also put your own spin on it with what kind of nuts you like/how you want to decorate it. The demo is also up on my Instagram to show you how to make it live step by step but I have put the recipe here for you all too...
You will need: 4 ripe bananas, mashed 1/2 cup melted butter 1/2 cup light brown sugar 1/2 cup white sugar 1 egg, beaten 1 teaspoon vanilla extract 1 teaspoon baking powder Pinch of salt 1 tsp cinnamon 1/2 tsp nutmeg 1 1/2 cups all purpose flour Slivered almonds for decorating or you can use some sliced banana on top for decoration too. Optional topping: 1 stick cold butter 1 cup flour 1 cup sugar 1 tsp cinnamon Mash the bananas and then stir in by hand the melted butter, eggs, vanilla extract, brown sugar and spices.
Once combined, slowly add in the flower/baking soda and salt mix and fold.
Preheat oven to 350 degrees.
Pour mixture in to a greased loaf tin and decorate with sliced almonds or my easy crumble topping which is just the butter, flour, sugar and cinnamon in a bowl, mixed together with your hands until crumbs form and then sprinkle over!
Place in the oven and bake for 1 hour until knife comes out clean in the middle.
Cool completely and serve!
It’s so good with a cup of tea and even with some Nutella spread on top! You can also add chocolate chips in the mixture too if you prefer. You can get creative now you have a great base. You are guaranteed to have a moist loaf cake full of flavor and bananas that didn’t go to waste! Enjoy! 🍌
UPDATE: You can also use this recipe and make muffins instead! I take the recipe and just spray a muffin tin with non stick spray instead and then I changed out the nuts for chocolate chips which you don’t have to do. Then I bake them at 375 degrees for 30 minutes! Let them cool on a rack and then keep in an air tight container for up to a week!