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    Brown Sugar Banana Bread

    Source of Recipe

    From "The Artisanal Kitchen: Baking for Breakfast" 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."

    List of Ingredients

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


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

    In a large mixing bowl, whisk the flour, light brown sugar, baking soda, salt, mace, cinnamon, and pecans together; 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 3 days.

    Makes one 9-inch loaf

    ❧ Variation—Banana Bread with Chocolate Chips:
    Omit the pecans and fold in ½ cup semisweet chocolate chips instead.




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