I am a huge fan of banana bread. And when I find a recipe that is worth trying I will put my thinking hat on and think about how I can make it better. This recipe is from Simplyrecipes.com a food blog. The owner, Elize, said in her post that this is a no need for mixer recipe and easy cleanup! She is absolutely correct.
If you are used to baking banana bread you will know that the best ones to use are the over ripe ones. And if you can use organic bananas, that’s even better. There is no substitution when it comes to baking the perfect banana bread. What I always find interesting is the lack of spices. I am a Caribbean girl who enjoys cooking and baking with spices. So when I see a recipe lacks the spices I am used to, I do not hesitate. I jump right in and try to bring out the taste of all the flavors by adding the right amount of spices.
One of the reasons why I believe in spices is because they have certain healing agents that benefit the body. For this recipe I used ground ginger, cinnamon and freshly grated nutmeg. Ginger is good for stomach problems, and nutmeg is good for stomach problems and has the ability to relieve pain. Sometimes I even add ground cinnamon (which can lower blood sugar) to my baked goods depending on how I see the taste of the cinnamon will interact with the other spices and ingredients. But a dash of cinnamon does not hurt. So why not, right?
A Simple and Authentic Banana Bread! The name seems authentic enough to make. This recipe seems like something that was there before the industrialization time. The simpler certain recipes are the better the taste. And don’t forget that you won’t need to dirty several bowls or even your mixer bowl. So go right in your kitchen grab a couple of bananas and start baking.
Not to forget, this is kid friendly also. Enjoy!
- 2-3 very ripe bananas peeled
- 1/3 cup melted butter
- 1 cup of sugar can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon ground ginger
- Dash of ground cinnamon
- Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.
- Mix in the baking soda, salt, nutmeg, ginger and cinnamon. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
- Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.
- Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly).