This banana bread was sort of a process. Not that the actual making of it was long and drawn out. It was more the hoarding of super ripe, extra mushy bananas that became somewhat harrowing. First we only had four – but needed five – so we cleverly outwitted nature and jammed them in our freezer. Unfortunately, our freezer has the surprising and unpleasant habit of ejecting its contents or not closing all the way or opening every time you close the fridge. It does this last bit so sneakily that I got a nice whack to my occipital lobes the other day when I was putting away groceries. It was, to say the least, unpleasant. At last we procured the fifth banana, and promptly stuck that in the freezer, too, because it was the middle of the week, and we were far too busy for tasty banana bread. But the weekend arrived, the freezer was relieved of its frozen tropical contents, and a warm, cinnamony bread was whipped up in no time.
Brown Sugar Cinnamon Banana Bread, adapted slightly from Running Ricig
for the bread
1 3/4 cup flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup sugar
2/3 cup brown sugar, packed
1 cup unsalted butter
2 Tbsp milk
5 overripe bananas, mashed
1 generous Tbsp cinnamon
for the topping
1/2 cup oatmeal
1/4 cup brown sugar
sprinkling of cinnamon
Step 1: Preheat oven to 345 degrees Fahrenheit.
Step 2: For the bread, melt the butter and mix with the sugar. Add in the eggs and milk, and mix some more.
Step 3: Add the flour, baking soda, baking powder, and salt. Mix in the cinnamon.
Step 4: Add in the mushed bananas, and mix until combined.
Step 5: Pour the batter into a greased loaf pan and top with cinnamon, brown sugar, and oats. Bake 1 hour.
Into the oven!
Step 6: Let cool in pan, and then enjoy!