Banana bread is my favourite way to use up extra ripe bananas sitting on the counter. It takes up far less space in the oven than muffins, and is a nice addition to a lunchbox. This recipe is a staple in our house, and also has carrots to add a little color and nutrition. Sometimes I like to cut a thin slice in half and sandwich it with a bit of cream cheese or peanut butter for a snack with a cup of tea. I like to sprinkle sanding sugar (sugar with larger crystals) on the top to give it some crunch. You can sprinkle regular granulated sugar over the top before baking, but you can also leave it out if you wish.
Ingredients:
3/4 cup sugar
4 tbsp butter
2 eggs
1 tsp vanilla
1 cup mashed banana (about 3)
2 cups flour
2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
pinch ground cloves
3/4 cup chopped walnuts (optional)
3/4 cup grated carrots
Pre-heat the oven to 350 F. Grease a 9x5 inch loaf pan with butter or margarine and set it aside.
With an electric mixer, cream together the butter and the sugar. Add the eggs and vanilla, and continue to mix until fluffy. Stir in the mashed banana. In a separate bowl, sift together the flour, baking powder, cinnamon, salt, nutmeg, and cloves. Add to the banana mixture and stir until just combined. Fold in the grated carrots and walnuts, if using. Spoon the batter into the prepared loaf pan, smoothing the top. Sprinkle with a bit of sugar and bake for about 50-60 minutes or until a tester inserted in the middle comes out clean. Let rest for 15 minutes before removing from pan and allow to cool on rack before slicing.
Makes 1 loaf, about 10 slices
Adapted from Food to Grow On
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