The Best Banana Bread

I hate seeing bananas go bad. I just really, really dislike it. We have really been trying to watch our expenses and stay on a budget so I feel so guilty and twitchy when I see food go bad. And while there are days Brayden will eat a whole banana by himself there are those days that he won't touch them. I just see them on the counter getting all brown and pathetic and I feel like a total failure. So as they say when life gives you lemons, you make lemonade, the same can be said about bananas. When your son refuses to eat bananas and they go bad...make banana bread!!!

I looked for a recipe online and decided to add my spin to it.

Here is the original recipe:

1 cup granulated sugar



8 tablespoons (1 stick) unsalted butter, room temperature


2 large eggs


3 ripe bananas


1 tablespoon milk


1 teaspoon ground cinnamon


2 cups all-purpose flour


1 teaspoon baking powder


1 teaspoon baking soda


1 teaspoon salt


 
This seemed like a good recipe but it just needed a little pizzaz!
 
My Best Banana Bread Recipe:
 
1/2 cup brown sugar
1/2 cup granulated sugar
1 stick unsalted butter- room temperature
2 room temperature eggs
3 really good and ripe bananas
1 tablespoon whole milk
1 teaspoon of cinnamon
1 teaspoon nutmeg
1 teaspoon good vanilla extract (you just need it!)
2 cups all-purpose flour (you can even do 1 cup WW flour and 1 cup AP flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup of chopped pecans
 
 
Directions



Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.


Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Add vanilla last.


In a small bowl, mash the bananas with a fork. Mix in the milk, cinnamon and nutmeg. In another bowl, mix together the flour, baking powder, baking soda and salt.


Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Once all ingredients are mixed then add chopped pecans.


Pour batter into buttered and floured pan (lining top with 5 pecans for presentation) and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.


We loved it, our friends loved it, and you will too!


~Cecilia