I can't take all of the credit for this banana bread recipe. My ex-brother-in-law shared this recipe with me and I doctored it up by adding some walnuts, good quality vanilla extract, and of course, some of the best granola in the world.
Jamie's a pretty good cook and I enjoyed it when he'd bake something up. He'd routinely whip up a batch of "no-knead bread" from the New York Times - I think it's Mark Bittman's recipe. It's made in a cast-iron pan, with the lid on, which creates a nice steam-effect, which pastry chefs and bakers know, is essential to that ethereal and elusive crust that home cooks are always trying to recreate.
But, back the the banana bread - I made a batch this week using the bananas I received in my Door to Door Organics box.. I let them sit and get extra, extra brown. I hope you enjoy this recipe in your home as much as I enjoy it in mine.
1 c. granulated sugar
1/3 c. butter, softenened
1 generous Tb. vanilla extract
1/3 c. milk
1 1/2 c. smashed ripe bananas (about 3)
1 2/3 c. all purpose flour
1 tsp. baking soda
1/2 tsp. sea salt
1/4 tsp. baking powder
1/3 c. chopped walnuts
Reserve this for the topping
1/4 c. chopped walnuts
1/3 c. Three Little Birds Granola
Preheat the oven to 35o degrees
Spray pan (or mini pans) liberally with cooking spray
Cream the butter and the sugar together until nicely creamed, light and fluffy
Stop the mixer and scrape the bowl well (be sure to get down to the bottom of the bowl)
Add the eggs and vanilla gradually, 1 egg at a time. Scrape between each addition.
Add the milk. Scrape well again.
Add the mashed banana, scrape well.
Dry blend the dry ingredients and add them in stages to the batter. Scrape the mixture well between additions.
Take the batter and place into pan or pans. Top with the reserved walnuts and granola.
Place in the oven.
Watch this carefully because the granola may tend to brown and then burn before the banana bread is baked all the way through. If you notice that's the case, reduce the oven temperature to 300 and allow the bread to take longer to bake.
The bread will be done when a toothpick inserted in the middle of the loaf comes out clean.
This will take at least 50 - 55 minutes.
Cool and serve.
Stacy Sloan; Chef & Founder of Three Little Birds