- 2 cups unbleacehd all-purpose flour
- 3/4 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground mace
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 4 ripe bananas or about 1 3/4 cup mashed bananas
- 1/4 cup sour cream
- 2 large eggs
- 6 tablespoons salted butter, melted
- 1 tablespoon pure vanilla extract
- 2 tablespoons turbinado or raw sugar for top
I was all set to walk when I realized I had over ripened bananas staring at me from my counter.
I despise the smell of over ripened fruit.
I hate gnats.
I love banana bread.
So that settled it. My walk would have to wait.
This is the perfect recipe for those bananas that you just couldn’t eat up in time. Over ripened bananas are always welcomed here, because we are big fans of banana bread. I make all kinds of banana bread like my tropical banana bread with lemons, pineapple and coconut or my maple banana blueberry bread, my hearty banana oat bread, my sour cream banana bread or even my peanut butter banana cake, to name a few. Um, we love banana bread. Can you tell?
This bread had great flavor because I used brown sugar, a bit more banana than usual, and lots of great warm spices. The brown sugar gave it sort of a caramel flavor. This bread was delicious on its’ own, but someone in my home (I’ll never say who) suggested breaking out the vanilla bean ice cream…and so…I admit…we did. It was really, really, really good.
Here’s how I made it:
Position your rack to the bottom third of your oven. Preheat the oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with vegetable spray.
In a large mixing bowl, whisk together flour, light brown sugar, baking soda, salt, mace, cinnamon, cloves and nutmeg. Set aside.
In another bowl mash the bananas a bit with a fork. I like leaving some of the banana in larger pieces. Add sour cream, eggs, melted butter and vanilla. Stir with a wooden spoon. Gently stir your wet mixture into your dry. Stir just until combined.
Pour the batter into your prepared loaf pan being sure to use a rubber spatula to get every bit of goodness out. Spread your batter evenly in the loaf pan and sprinkle the beautiful turbinado sugar on top. Bake for about 50 to 60 minutes or until toothpick inserted in the center come out clean. Try to resist and allow your bread to cool for a few minutes before transferring to a serving plate.
I guess I need to go for my walk, huh? Okay, I’m goin’…In the words of my dear friend Brid…”happy, happy day to you all” !
From our hearts to yours,
Elise and family