One of my least favourite smells is that of over-ripe bananas. I suspect that I am not the only person that has a deep aversion to it, as someone, long ago, caught a whiff of their the fruit bowl and decided that instead of throwing out the offending fruit, they would beat it to a pulp and turn it into a delicious treat (and thanks be to them).
I found myself with a few stinkers last night and decided to use them up. When I went to my pantry to gather the ingredients to make my Aunt Dee’s famous recipe, I discovered that the holiday baking season had left it in a state that Old Mother Hubbard could relate to. No white sugar, no butter and barely enough all purpose flour (did I mention that Aunt Dee was not the most health conscious baker I’ve ever met). It was time to improvise. I substituted whole wheat flour for some of the all purpose and turned to brown sugar instead of white. Vegetable oil replaced the melted butter. I also fiddled a bit with the baking powder/soda ratios to see if I could get a lighter loaf. I also added cinnamon, just because I like it.
Overall, very pleasing results. The bread had the perfect consistency and texture. Moist and a bit crumby and the brown sugar on the top was the perfect finishing touch. I would also recommend popping a slice in the toaster for a few minutes for a breakfast treat.
Brown Sugar Banana Bread
Preheat oven to 375 degrees
- 1 1/4 c. flour
- 1/2 c. whole wheat flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp salt
- 4 over ripe bananas, mashed up beyond recognition
- 2 eggs, room temp
- 1/3 c canola oil
- 1/2 c brown sugar + some for sprinkling on top of loaf
- 2 tsp vanilla
1) Sift the flours, baking powder/soda, salt and cinnamon together in a large bowl.
2) In a smaller bowl, whisk your eggs well. Add the sugar, oil, vanilla and bananas. Give this a mixture a good stir.
3) Add the wet ingredients to the dry ingredients. Stir around but avoid over-mixing, which will produce a loaf with a consistency and heft equivalent to a brick.
4) Pour batter into a greased loaf pan and sprinkle the top with a bit of brown sugar, which will become delightfully crunchy with a deep caramel flavour as it bakes.
5) Pop it in your oven and bake for 40-45 minutes. The loaf is done when the a cake tester comes out reasonably clean. I like mine a bit soft in the middle.