Breads are the new trend these days – yeast breads (if you can find yeast), beer breads, sourdough, sweet breads, quick breads – you name it. I bring to you an old-time classic and favorite, ‘Banana Bread’. So often we have ripened bananas that should not be tossed because…’haste makes waste’ as the adage goes.
This banana bread recipe has been a favorite for years, is printed in my cookbook, ‘MaMa Mia Cucina’, has a streusel topping, which can be baked with or without the topping. But, who doesn’t like crumbs on top with cinnamon and sugar?!
This quick bread recipe makes one loaf or it can be made into a tray of muffins, a few trays of mini-muffins, or prepared as a cake. I have also doubled the recipe and made a Bundt cake frosted with a cream cheese frosting – so delicious! Basically, this quick bread recipe can easily be a bread, muffin, sheet cake or Bundt cake.
With or without crumbs, with or without nuts, with or without chocolate chips. I especially like the mini-chocolate chips in this recipe (or any other flavor of chips – toffee chips are pretty good, too). This recipe is your oyster 🙂
As far as preparation, this is a great way to gather the family into the kitchen to experiment with the basics of baking. Begin by smashing the bananas with a fork and set them aside. The bread ingredients can be mixed in a bowl, with a wooden spoon with some good old-fashioned elbow grease. This is especially good if the kids are involved and you don’t have or want to use an electric mixer. Yes, this can be done.
Most importantly, you are rescuing ripened bananas, creating memories while bonding in the kitchen and reaping the benefits of deliciousness! #CreatewithHeart
If you give this recipe a try, leave a comment and share!
Cynthia’s Baking Tips:
- Butter should be at room temperature
- Flour should be measured properly by weight
- A little extra vanilla never hurt anyone 😉
- Pre-heat oven to bring to temperature before baking
- Invest in a cake tester to test for done
- Grease AND Flour baking pans prior to adding batter
Banana Bread Recipe
(Pane di Banana)
Streusel Topping (optional):
1/2 cup flour
1/2 cup packed light-brown sugar
1/4 cup butter, softened
a pinch of ground nutmeg
1/2 teaspoon ground cinnamon
Bread Batter:
1/4 cup butter
3/4 cup sugar
1 egg, beaten
2 tablespoons lemon juice
3 very ripe bananas, mashed
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon baking soda
*1/2 cup chopped pecans (optional)
*3/4 cup mini-chocolate chips (optional)
Combine streusel ingredients, crumble, and set aside. For bread, cream butter and sugar, add beaten egg, lemon juice, and well-mashed bananas. Sift together flour, baking powder, salt, and baking soda and add to butter mixture. Add pecans if desired. Pour into a greased loaf pan and sprinkle with streusel. Bake at 350 degrees for 35-40 minutes. Cool bread for 10 minutes and remove from pan.
*Note: When adding nuts or chocolate chips to the banana bread, in a small bowl, toss the chocolate chips and/or pecans with 1 teaspoon of all-purpose flour. Add to the bread batter and bake as directed. This is so that they don’t sink to the bottom of the pan while baking.
Great for those very ripe bananas!
