I think like most parents at the moment, I am trying to come up with some new ideas for meals, to be perfectly honestly, particularly ones that don't include me getting up and making breakfast every morning! Banana Bread is my saving grace recently and one of those perfect versatile foods that can be a quick and easy breakfast or yummy afternoon snack.
Now in the Kwirky Kitchen Banana Bread is not always an option, because in order to make it, you need extra ripe bananas and with my three banana eating monkeys, it is a rare day indeed that this happens! I have learnt that if I want to make sure I have at least a loaf a week for the family, I have to put some bananas aside in a safe place where my family can't find them!
The great thing about this particular Banana Bread is that it keeps beautifully for longer than most baked goods, as long as it is kept in a ziplock bag or airtight container. I couldn't tell you exactly how long it lasts before going dry, because it never last terribly long in our house. I am not even a great fan of bananas, the taste, the texture makes my whole body go "Ewwww!", however put them in Banana Bread (that isn't dry and requires a cup of coffee to get it down) and I am all over it! This particular recipe is so full flavor and such a lovely texture, there is nothing not to love about it, and if you want to get real crazy, warm it up, pop some real butter on that baby .... Happy Days!
I love a crumble topping, so when I have a little extra time I add the topping, it isn't necessary, but does take it to the next level of deliciousness!!
I hope this is helpful next time you are at a loss as to what to feed your zoo of hungry monkeys and you just happen to have a few spare ripened bananas around.
Banana Bread
1 medium to large egg
1 1/8 cup bakers (fine) sugar
1/2 cup vegetable oil
3 tbsp of sour cream
1 tsp vanilla
2 cups plain flour
1 tsp baking soda
1/4 tsp fine salt
1/2 tsp cinnamon
4 extra ripe bananas
3/4 cup of chopped walnuts
Optional Scrumptious Topping
2 tbs soft brown sugar
2 tbs white sugar
3 tbs plain flour
3 tbs butter, cubed
1 tsp cinnamon
Place all ingredients into a mixing bowl and mix until just combined well but not creamed! Set aside.
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Pre-heat oven to 325 degrees.
Line 8 x 5 loaf pan (or 2 smaller 6 x 3.5 pans) with parchment paper. You can use any tin you have handy, just keep an eye on it and adjust it's cooking speed.
Mix egg, sugar, vegetable oil, sour cream and vanilla together on a medium speed until combined.
In a separate bowl, add plain flour, baking soda, fine salt and cinnamon together, mix with hands or utensil until combined. Then add this bowl of dry ingredients to the mixing bowl and combine on a medium speed till well combined, make sure you do not over mix the batter.
Add bananas to the mix, and mix on a slow speed until they are all mushed in. Then finally, add the walnuts and mix on a slow speed until they are combined into the batter.
Pour mixture into prepared tins. At this point you may add the optional topping.
Place in over and bake for 60 mins, check mixture with a metal skewer, if it comes out clean, it is ready, if not continue to cook at 10 minute intervals until ready. If you add the "Topping", it may take a little.
Also, adjust cooking time to 40 mins for small pans and repeat the same process.
This also make for FANTASTIC muffins, which take approximately 25-30 mins.
HAPPY BAKING!
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