This banana bread recipe comes from my friend, Jeri, who is an amazing pastry chef and food stylist. It's moist, decadent and the sugar coating on the outside gives it just enough crunch to be interesting.
Breakfast/Brunch, Great Snacks
Author: The Blue Jean Chef, Meredith Laurence
butter and sugarfor greasing pan
3very ripe bananas
½cup+ 2 tablespoons vegetable oil
½cupchopped walnuts or pecansoptional
turbinado sugarfor dusting
Pre-heat the oven to 350°F. Butter the inside of a 1-pound loaf pan and dust with sugar - shake the pan to cover the bottom and sides with sugar and tap out any excess sugar. Set the pan aside.
Mash the bananas with a fork. Add the eggs, oil and sugar, and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add the dry ingredients to the wet ingredients all at once. Mix by hand just until dry ingredients are incorporated into the wet. Do not overmix the batter. Gently fold in the chopped nuts, if using.
Transfer the batter to the prepared loaf pan and sprinkle the top with the turbinado sugar.
Bake at 350ºF for 60 to 75 minutes until a toothpick comes out clean in the center.
Transfer the pan to a cooling rack and allow the banana bread to cool in the pan for 10 minutes. Then, remove the banana bread from the pan and cool completely on cooling rack before slicing and serving.
Amount Per Serving
Calories 403Calories from Fat 180
% Daily Value*
Saturated Fat 12g60%
Vitamin A 90IU2%
Vitamin C 3.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.