Waaaay back in September, Jessica made banana bread and it blew my slippers off. We literally sat in the kitchen on the counter, yikkety-yacking like girls do, with the banana bread in between us both. We polished off three-quarters of it in one sitting. And I don’t regret that one bit.
This week she emailed me the recipe and I have been promising the girls all week that I would make muffins. So here is my first kick at the can…
Drunken Banana Bread (“because the bananas are smashed!“- Jess)
3 or 4 ripe bananas (smashed)
1/3 cup melted butter
1 cup (250 mL) sugar (can be reduced to ¾ cup)
1 egg, beaten
1 teaspoon (5 mL) vanilla
1 teaspoon (5 mL) baking soda
pinch of salt
dash of cinnamon
dash of nutmeg
1 ½ cups of all purpose flour
1/2 cup of blueberries (optional)
Preheat oven to 350F (170C). With a spoon, mix the melted butter into the mashed bananas in a large mixing bowl. Stir in the sugar, egg and vanilla. Sprinkle the baking soda, salt, and spices over the mixture and mix in. Add the flour until completely mixed then stir in the blueberries.
Pour mixture into buttered 4X8 inch loaf pan (or a muffin tin but reduce baking time to 30 minutes) Bake for 50 minutes to get a moist loaf. Let cool.
Feel free to experiment with add-on ingredients! I’ve made these into muffins and added some finely chopped walnuts. I’ve also made a loaf with fresh blueberries thrown in, which is my personal favourite so far.
It’s always a good idea to check how the loaf is baking in the last five minutes or so because every oven is different and baking times will vary. To test if they are finished, poke the centre of the muffin with a toothpick or a knife. If it comes out clean, your loaf is ready! If I want a moister loaf, look for a little bit of residue on the toothpick, but not too much otherwise it will be goopy in the centre of loaf. Happy eating!
Prepared grooving to Fat Freddy’s Drop album Dr.Boondigga & the Big BW