My overripe bananas and general lack of cake were calling to me. I used Deb’s recipe from Smitten Kitchen and omitted the cloves and the bourbon. This was so easy to put together and turned out beautifully, it was super moist and had just the right amount of sweetness. Although, on a whim, I threw in about 1/3 cup of semi-sweet chocolate chips at the end. Can’t beat the combination of chocolate and banana. [EDITED 8/20/13] And how can I forget one of the best things about this recipe? That it’s a one-bowl recipe and requires no mixer!
Banana Bread/Cake (Adapted from Smitten Kitchen)
3 to 4 ripe bananas, smashed [EDITED 8/20/13] For best results, use 4 ripe bananas
1/3 cup melted salted butter (I added a little more)
3/4 cup light brown sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
generous pinch of Kosher salt
1 teaspoon cinnamon (I used about a Tablespoon of cinnamon sugar because I couldn’t find my cinnamon)
1/2 teaspoon nutmeg
1 1/2 cup of whole wheat flour
- Preheat oven to 350°F.
- With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
- Mix in the sugar, egg, vanilla, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix.
- Pour mixture into a buttered or Pam-sprayed 8×8” square pan or of course a loaf pan. I only used the square pan because I didn’t have a loaf pan. (As luck would have it, I received a loaf pan in the mail a couple hours later as an early birthday present)
- Bake for 30-35 minutes or until a tester comes out clean (For a loaf pan, original recipe calls for 50 minutes to one hour) Cool on a rack. Remove from pan and slice to serve.