Moist, plush, banana loaf, with a tender, soft crumb, riddled with toasted pecans, and a sassy hit of cinnamon, boasting an irresistibly crunchy top crust.



10.  It doesn't matter if it's Spring, Summer, Autumn or Winter, it's always in season.

 9.  Bananas are a Superfood, loaded with nutrients.

 8.  Banana bread is comfort food, timeless goodness.

 7.  Comfort = Happiness.

 6.  The aromas, when banana bread is baking, will make your oven smile.

 5.  Your friends and kinfolk will appreciate you, just a little bit more.

 4.  You concoct a, yummy, crunchy, topping, being willy nilly with Turbinado sugar.

 3.  It's so good schmeared with butter.

 2.  It's called bread, but really, it's moist, sweet and cakey. 

 1.  It's even better, the next day!


* * * * * * * * * * * * * * * * * * *
Adapted from Smitten Kitchen food blog, for The Last Wonton.
Thanks Deb, as always, for your delicious inspiration.
* * * * * * * * * * * * * * * * * * * * *

GOOD BANANA BREAD ~ Makes 1 loaf

1/2 cup butter, melted
1 cup packed, light or dark, brown sugar
1 3/4 cup mashed bananas, from 4-5 medium-ish bananas
2 large eggs
1 teaspoon vanilla extract
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon instant espresso powder (optional)
1 teaspoon baking soda
1 teaspoon baking powder
1 3/4 cups flour
3/4 cup chopped pecans, toasted
2 tablespoons raw, or turbinado sugar (on top)

Heat oven to 350F.  Butter a 6-cup (9x5 inch) loaf pan.  Set aside.

In bowl of stand mixer, whisk together melted butter and brown sugar until smooth, then with mixer on low, stir in mashed banana.  Whisk in eggs and vanilla, until well combined.  Sprinkle the surface of the batter, evenly, with salt, cinnamon, instant espresso powder (if using), baking soda, and baking powder, and whisk until the ingredients are fully dispersed in the batter, and then whisk just a little bit more, just to be sure you have no sneaky, hiding, unmixed pockets. Add flour, and whisk, on low, until combined.  Stir in pecans. 

Scrape batter into prepared loaf pan.  Sprinkle the top of the batter with the raw/turbinado sugar; it might seem like a lot, but it will bake up beautifully.

Bake banana bread for 55 to 65 minutes.  It is done when a skewer or skinny knife is inserted into the bread is batter-free.

Let cool in pan.  This banana bread is good on the first day, but my oh my, on the second and third day, it's all happy, and tasty, and often, I find, it makes you smile, when you partake.


Feed You can follow this conversation by subscribing to the comment feed for this post.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)