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Brown Sugar Banana Bread

Source of Recipe

From "The Back in the Day Bakery Cookbook" by Cheryl Day


Recipe Introduction

"Here is a great way to use those overripe bananas on your kitchen counter. This moist and hearty bread with spices and walnuts is quick and easy to make. The brown sugar adds a caramel flavor that complements the sweetness of the bananas. Savor it with a little butter and a glass of cold milk."

List of Ingredients

â—¦ 2 cups unbleached all-purpose flour
â—¦ ¾ cup packed light brown sugar
â—¦ ¾ teaspoon baking soda
â—¦ ½ teaspoon fine sea salt
â—¦ 1 teaspoon ground mace
â—¦ ½ teaspoon ground cinnamon
â—¦ 1 ¼ cups pecans, toasted and chopped
â—¦ 1 ½ cups well-mashed very ripe bananas (about 3 bananas)
â—¦ ¼ cup sour cream
â—¦ 2 large eggs
â—¦ 6 tablespoons unsalted butter, melted and cooled
â—¦ 1 teaspoon pure vanilla extract
â—¦ 2 tablespoons dark brown sugar for sprinkling (optional)


Recipe

Position a rack in the lower third of the oven and preheat the oven to 350° F. Lightly spray a 9 x 5-inch loaf pan with vegetable oil spray and line the bottom with parchment.

In a large mixing bowl, whisk together the flour, light brown sugar, baking soda, salt, mace, cinnamon, and pecans; set aside.

In a medium bowl, mix the mashed bananas, sour cream, eggs, butter, and vanilla with a sturdy wooden spoon. Gently fold the banana mixture into the flour mixture until just combined.

Scrape the batter into the prepared loaf pan, spreading it evenly with a spatula. If using, sprinkle the dark brown sugar on top of the loaf. Bake for 45 to 55 minutes, until the loaf is golden brown and a cake tester inserted in the center of the loaf comes out clean. Cool the bread in the loaf pan for 5 to 10 minutes, then transfer to a wire rack.

Serve warm or at room temperature.
Wrapped in parchment, the bread will keep at room temperature for up to three days.

Makes one 9-inch loaf