Bananas for banana bread

Palm Coast Observer
Opinion

Bananas have always been a staple in my home. Even in my college years, when food was scarce in my dorm or apartment, I made sure to still have bananas (even if they were smuggled out of the meal-plan cafeteria.)

Not only are bananas a good, quick breakfast-on-the-run, but they are also a great source of potassium. But let’s face it: One person can only eat so many bananas. And what happens when they start to turn?

First, they go in my cereal, sharing precious milk real esate with my Cheerios. As they soften, I add them to peanut butter and bread, my perfect combination. But at some point, they become too mushy even for a sandwich.

That is when they are prime for banana bread.

Throughout my short adulthood, I have experimented with several banana bread recipes — the first coming from my mother. It’s the traditional flour, brown sugar and cinnamon mixture — classic and delicious, especially with the surprise addition of chocolate chips.

From there, I have made some substitutions: whole wheat flour instead of regular, or one cup of each. I have even taken out sugar, butter and vanilla altogether and replaced it with applesauce and agave nectar for a more healthy approach. But recently, I have come back home with my banana bread recipe. Classic. Lots of bananas. Cinnamon and brown sugar are musts. And a subtle edition of nutmeg draws it all together.

BANANA BREAD

What you need:
1/2 cup of butter, softened
3/4 cup of brown sugar
2 eggs
3-4 mashed overripe bananas
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg

What to do:
Preheat oven to 350 degrees and coat a 9-by-5-inch loaf pan with cooking spray.

In a large bowl, beat together the butter and sugar until creamy. Add eggs, bananas and vanilla. Continue beating until well combined.

In a separate bowl, combine flour, baking soda, cinnamon, salt and nutmeg; mix well.

Add the flour mixture into the banana mixture and stir until just combined.

Pour into the prepared loaf pan and bake 55 to 60 minutes.