This recipe was formed, as all good banana bread recipes are, out of a desperate need to use my over-ripened bananas.
I scoured the internet and all of my most trusted cookbooks for a banana bread and could find none that called for less than 5 bananas. I only had 3. I desperately wanted banana bread at this point, in fact I couldn't live without it. So without the option of buying overripe bananas at the grocery store, I had to make do. I went ahead and created my own using a little bit of this and a little bit of that. I'll admit I over did it on the salt, because yes, even trained chef's make mistakes. Don't get me wrong, I prefer all of my sweets to be extra salty, but this was a metallic taste or something, just a little too far. Don't worry, it's has been corrected in the recipe shared below. And considering all of the variables in making a baked good at your whim, I would say my banana bread came out surprisingly well for the first go. I guess that's the beauty of quick-breads though, never too much effort or craziness needs to happen to end with a yummy treat.
- 1 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 over-ripe bananas (1 for garnish)
- 1 stick butter, melted and cooled
- 1 egg
- 1/3 cup packed brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 cup walnuts, chopped for garnish
- 1 tsp brown sugar for garnish