WEEKEND MUNCHIES: BANANA BREAD9:23 AM
|Image via Martha Stewart|
I have a serious problem. I am terribly and irrevocably addicted to banana bread. I am not even that big a fan of bananas...something about the the texture that I just am not down with. But the hubby is, so I gotta keep them in the house. The only prob is that neither of us have been eating them all that much lately, so that leaves me with one thing: mushy brown bananas. Who knew something that looked so nasty could be baked into something so scrumptious? Read on for the recipe...
Kir's Mish-Mash Banana Bread Recipe (adapted from Simply Recipes)
- 3 or 4 ripe bananas, smashed (*I used 2....beggars can't be choosers!)
- 1/3 cup melted butter
- 1 cup sugar (*I used 3/4 cup)
- 1 egg, beaten
- 1 teaspoon vanilla (*I doubled this)
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
- *I also added a tablespoon of cinnamon
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
If you want to make cupcakes like I did (everything tastes better in cupcake form), bake the mixture in a muffin pan instead and top with this honey-cinnamon frosting. So easy and delicious!
Honey-Cinnamon Frosting (from Martha Stewart)
- 1 1/4 cup confectioners' sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon honey
- 1/8 teaspoon ground cinnamon (*I put 1 1/2 tablespoons in)
In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.