Every cook must have a go-to banana bread recipe. I have been in search of my “favorite” one, but each time I make it, I either hear of or think up another idea that just sounds way too good to not try.
There are so many “best ever” or “favorite” or “better than yours” recipe titles out there; I’ve been tempted to do that in the past (like here, and here, and here), but am realizing that since I always want to grow in both skill and creativity, it would be limiting to never feel the need to adjust and improve. So for now I’ll stick with adjectives like “decadent” and “luscious” and “smashing”…
I forget how disgusting banana bread batter looks; thank goodness it makes up for that in spades once it’s done.
Nothing can beat a warm slice with soft butter for breakfast, lunch, dinner, midnight snack, midmorning snack, or healthy alternative for cake. Seeing that there are so many good reasons to bake it, I’m not complaining about having to make it multiple times. This particular recipe has two ingredients that makes is a bit more “smashing”: almond extract and a spot of rum. Mmmm.
There are very few things in life that are better than the smell of baking banana bread. Waiting those 40-45 minutes is pure torture.
– 3 ripe bananas
– 1/3 cup butter, melted and cooled
– 3/4 cup brown sugar
– 1 egg, beaten
– 2 Tbls rum
– 1 tsp almond extract
– 1 tsp baking soda
– 1/4 tsp salt
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1 1/2 cups flour (All Purpose, or a mixture of AP and whole wheat)
Preheat oven to 350*. Mash the bananas with a fork in a medium bowl and mix in the melted butter. Add sugar, egg, rum, and almond extract. Sprinkle the spices and baking soda over the top and stir in; mix in the flour last (careful to not overmix). Pour into bread pans and bake for 40-45 minutes, until a knife or toothpick comes out clean.