Tag Archives: quick breads

sweet.

banana bread 3

this banana bread is one of the best i’ve ever made. i have been looking for years for a great banana bread recipe: not too dry, but not artificially moist. for some odd reason or another, it has eluded me. this recipe is from bakesale betty, a great little bakery and sandwich shop we were taken to on our last trip cali. it is made with honey, cane sugar, AND brown sugar. but that’s not what made it sweet. this is. i would like for you to make a loaf of this bread and while it cools get yourself a nice cup of tea or coffee, whatever you like, and take a few quiet moments to read this story by a fellow blogger. i found it to be a moving account of life’s to-and-fro’s.

banana bread closeup2

banana bread with cinnamon crumble topping (makes 1 loaf)

adapted from sweet amandine/bakesale betty/bon appetit

to toast walnuts, place in a single layer on baking sheet in a 350 degree oven. check and stir every 1-2 minutes. if you don’t set a timer, they will most likely burn. no matter how you try to tell yourself you will remember, you will not.

for the bread:

1 1/2 cups unbleached all-purpose flour

1 cup granulated sugar (i use organic evaporated cane juice sugar)

1 tsp ground cinnamon

1 tsp baking soda

1/2 tsp salt

1 cup mashed ripe banana (about 2 medium)

2 large eggs

1/2 cup vegetable oil

1/4 cup honey

1/4 cup water

1/2 cup toasted walnuts (optional, but not optional for me)

for the topping:

1 tbsp granulated sugar

1 1/2 tbsp golden brown sugar

1 tsp ground cinnamon

 

preheat oven to 350F. butter and flour a 9x5x3  inch loaf pan. mix together topping ingredients in a small bowl and set aside.

in a medium bowl, mix togther flour, 1 cup sugar, 1 tsp cinnamon, baking soda and salt. in a large bowl, whisk together the banana, eggs, vegetable oil, honey and water until smooth. add the dry ingredients to the wet ingredients in 2-3  increments and stir until just combined. do not overmix. add nuts, if using. pour into prepared loaf pan. spoon cinnamon topping over batter.

bake for about 1 hour or until toothpick inserted into center of loaf comes out clean (a good rule of thumb is to start checking every 5 minutes after the first 45-50 minutes). cool in the pan on a wire rack for 30 minutes, then turn out onto cooling rack, being careful not to dislodge too much of the topping.

p.s. and just so you know, she is alive and well and recovering at home, and even twittering about it. i know there was a collective sigh of relief with that first tweet.

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Filed under breakfast, cake, desserts