Have you ever gone to the grocery store and forgotten that you already have a particular item at home, so you buy that item again? How about if you buy that item again x 2? How about if it is bananas that you have now bought three times?
That’s a lot of bananas. Don’t even ask me how it happened. I don’t want to talk about it.
The bottom line is this: I have been making banana bread and have been immensely blessed with finding this recipe. It is making a lovely dent in the banana bounty at my house. Plus, I can give the banana bread away to my neighbors or take it to work. Giving away banana bread works so much better than giving away bananas.
That would be hilarious (and incredibly strange) if someone showed up at your door with bananas. “Hi. I was just thinking of you, so I brought you some bananas”.
You’d probably think, “Hmmm…somebody must be off their meds.” At least that’s what I’d think. Nurses think that way a lot. As a matter of fact, whenever any of my patients or their family members admit to an odd behavior, I kind of smirk at them and say something to the effect, “You know, they have a pill for that now.” The family members usually laugh, but the patient gives me ‘the look’. I snicker and walk out of the room.
The original recipe does not have nuts in it, but both my husband and I enjoy having nuts in the bread. Pecans are my nuts of preference. I can also imagine that this bread would be excellent with chocolate chips. So many options. I love the crumble on top, it adds another element of taste and texture. However, the basic recipe is wonderful, just as it stands without the additions of pecans or chocolate chips.
Cook’s Note: Without a doubt, this is THE BEST banana bread I have ever eaten!
- 1 stick butter
- 1-1/2 cups flour
- 1/8 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 egg
- 1 cup sugar
- 1 1/2 cups mashed
- bananas (about 3 bananas)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Crumb Topping
- 1/4 cup flour
- 2 tablespoons sugar
- 2 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter, cold
- Pre-heat the oven to 350 degrees. Grease a loaf pan, and set aside. Note:
- An 8 1/2″ x 4″ loaf pan will give a taller loaf. A 9″ x 5″ loaf pan will give a shorter, wider loaf. If the recipe is doubled you can get 12 muffins and (1) 9″ x 5″ loaf. (Double it, double it, double it…)
- In a small saucepan, over medium heat, cook the butter, stirring occasionally, until it darkens. This took approximately 6 minutes. Watch the butter carefully because it can burn easily. It should have a nutty smell to it. Once the butter has browned, remove from the heat, and cool slightly.
- While the butter is cooling, combine the ingredients for the crumble in a medium bowl. Use your hands or a fork to mix the butter into the dry ingredients until crumbly, pea-sized crumbs form. Set aside.
- In a medium bowl, whisk together the flour, salt, baking soda, and cinnamon, and set aside.
- In the bowl of your mixer, combine the egg and sugar, and mix at medium speed until light and fluffy.
- Mix in the brown butter slowly.
- Add the mashed bananas, the milk and the vanilla extract, and mix on medium speed until combined.
- By hand, stir in the flour mixture just until combined. I am recommending mixing in the flour mixture by hand rather than by using the electric mixer because over mixing will cause a tough loaf.
- Pour the batter into the prepared loaf pan. Sprinkle the crumb topping evenly over the top of the batter.
- Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Start checking your loaf at about the 50 minute mark. Of course, the size of pan used will influence the baking time. Muffins take about 20-25 minutes. Allow the bread to cool before slicing.