I love to make breads for camping. For the first time, I made banana bread last month when we went camping with friends. This seems like a baking basic that I should have made before now. Again, I went to the NYT, this recipe has 3,890 ratings and 5 stars. Its definitely a great recipe. but I reduced the sugar. I also only had 4 bananas, the original recipe calls for 5, but 4 worked just fine.
1/4 pound cool butter (1 stick), more for greasing pan
1/2 cup dark brown sugar
2 eggs, at room temperature
4 very ripe bananas (can use 5)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chopped walnuts or pecans
1 tablespoon granulated or coarse sugar
1/8 teaspoon cinnamon
- Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until fluffy. Add sugar and cream together 2 minutes more. Mix in eggs. Break bananas up and mix until only small pieces remain.
- Stir dry ingredients together and fold into banana mixture until combined. Pour into prepared pan.
- Make topping, stir ingredients together and sprinkle over the top.
- Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. About half way, cover with foil so nuts do not burn. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely.
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