This morning after a terrific night of bowling and a movie, I woke up early to clean the kitchen, and noticed I had overly ripe bananas. I could either throw them out, or make banana bread- the banana bread option won hands down, of course. I am pretty busy with school and the internship hunt right now, so I don't have a lot of time. But this morning, I decided I was just going to whip up a loaf and that was that. I really like this new version of myself, the "go-with-the-flow-and-carpe-diem" version. It is fun and exciting, and now apparently delicious.
If you had asked me on New Years Day if I thought I would be this happy two months later, I would have thought you were crazy. It's a pretty cool feeling, and I think I'm going to stick with it for a while.
Brown Sugar Topped Banana Bread
Recipe adapted from The Better Homes and Gardens New Baking Book
Yield: 1 large loaf
2 cups all-purpose flour
1 1/2 tsps baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 large eggs, beaten
1 cup granulated sugar
2 large over-ripe bananas, mashed
1 large nearly ripe banana, mashed
1/2 cup vegetable oil
3 Tbs dark brown sugar
1. In a large bowl, whisk together dry ingredients (except sugar).
2. In a separate bowl, combine the wet ingredients and sugar.
3. Make a well in the dry ingredients, then stir the wet ingredients in just until combined. DO NOT over-stir, because you will get crumbly bread with tunnels.
4. Pour batter into a well-greased bread pan.
5. Sprinkle brown sugar over the top of the batter and swirl in with a toothpick.
6. Bake at 350°F for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in pan on wire rack for 1 hour, and then loosen from sides and allow to finish cooling completely on the wire rack.
This bread tends to get darker on the top because of the brown sugar, but I promise it isn't burned. It is still moist and flavorful and delicious. My roommate hates nuts, but otherwise I would have put some chopped pecans in.
It is especially delicious served warm with either butter or cream cheese, and a good cup of coffee.
Here is to spontaneity and being happy.
Love and cookies,