You’d think as an author, being trapped at home would be ideal for writing. Sadly it hasn’t been the case for me. I’m an introvert through and through. But my hermit lifestyle has always been on my terms. Now that I’ve been forced to stay home, I’ve struggled with writing. Baking on the other hand? Not so much. I’ve been baking like a professional pastry chef. Like everyone else, I’ve made my share of Banana Breads. So many that I now have my own recipe. It’s a combination of several recipes I’ve tried and my baker’s knowledge that using brown sugar makes quick breads and cookies moist and yummy.
1 Stick (½ Cup) Butter, softened
3 Large Ripe Bananas
2 Large Eggs
1 teaspoon Vanilla Extract
2 cups All-Purpose Flour
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
1 teaspoon Baking Soda
½ teaspoon salt
½ teaspoon cinnamon
1 Cup of chopped nuts (I prefer pecans but you do you.)
For Yummy Crumble Topping
2 TBSP sugar
1 TSP of cinnamon
2 1/2 TBSP of brown sugar
Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray and set aside.
Add the softened butter and the sugars to the mixer. When the butter and sugars are combined, add the bananas. Then add the vanilla extract and eggs.
In a smaller bowl whisk together the flour, baking soda, salt, and cinnamon.
Add the dry ingredients to the mixer slowly and mix until combined. Add the chopped nuts and mix just until combined.
Pour the batter into the prepared loaf pan. Add the Yummy Crumble Topping and bake for 45-55 minutes until a toothpick inserted in the center of the bread comes out clean.
** Note ** I’m making this bread again today. I will try to get a “cooking tv show” worthy photo for this recipe.