One of the best parts about baking banana bread is the aroma that comes with it! I just love the layers of cinnamon and banana that fill the air, warming even the chilliest of fall nights. Metaphorically speaking since let’s be honest, October in San Francisco ain’t too bad weather wise. Anyways, in anticipation of the Sunday night blues, I purchased a few bananas earlier in the week and stuffed them in a paper bag so that they would be ripe by the weekend. With the help of The Smitten Kitchen’s recipe, and many attempts in the kitchen, I have perfected my version of banana bread.
After whipping the ingredients together I tossed my pan in the oven, took a hot shower, and sipped some chamomile tea while watching 60 Minutes and waiting for the timer to buzz. Requiring only one bowl there is minimal cleanup, so I could relax and try and forget the weekend was coming to a close. I capped off the night with a warm slice of my delicious banana bread and went to bed with a smile on my face. Enjoy!
- 3 to 4 ripe bananas, smashed
- 5 tbsp melted salted butter
- 3/4 to 1 cup honey
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- Up to 1/2 teaspoon nutmeg
- Pinch of ground cloves
- 1 1/2 cups flour
- Preheat oven to 350F.
- In a large bowl mix together mashed bananas and the melted butter.
- Mix in the honey, egg, vanilla, and spices.
- Sprinkle the baking soda and salt over the batter and mix in.
- Add in the flour and mix well.
- Pour batter into a buttered 4X8 inch loaf pan and bake for 50 minutes to one hour, or until a knife comes out clean.
- Cool on rack. Remove from pan and slice to serve.