I have a love/hate relationship with bananas. I know they are good for me, like really good for me. Beside being an excellent source of vitamin B6 and containing moderate amounts of vitamin C, manganese and potassium, studies have shown they reduce your risk of some of cancer.
But with all that good, I hate them. I dislike their consistency, taste and texture. I hate the peel and feel the need to wash my hands immediately after eating one. They have to be barely yellow, still somewhat green in the stems for me to consume one. Ultimately this means my poor boyfriend is stuck with the bananas with the brown spots. Generally, there is a plethora of extra bananas because I only eat them for a few days after they come home from the store.
What’s the easiest way to use up ripe bananas? Banana Bread. But, my hatred for bananas carries in to desserts. But I had quite a few very ripe bananas to use up and saw this recipe on Pinterest (of course) linked to a blog called Becoming Betty. Generally not a fan of any banana bread I was pleasantly surprised when I adapted the recipe to make this latest batch of Banana Bread!
Sweet and delicious, the cinnamon and allspice and absence of nuts gives it more of a spice taste and less of a grandma’s banana nut bread one. Try it for yourself and see!
- 1/2 cup of butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 4 ripe bananas, mashed
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp all spice
- Preheat oven to 350 degrees.
- Mix butter and sugar together until creamy.
- Add the eggs, bananas, and vanilla and mix well.
- Add the dry ingredients and mix just until combined.
- Pour into greased loaf pan bake for 55-60 minutes.
- Let cool for 10 minutes before turning out onto a wire rack.
- Slice and enjoy!