My bananas have always decided to become overripe as a coordinated venture: all of them, instantly, no warning at all. I make the best of it; I bake banana bread.
When I think of banana bread, what I’m really thinking about are chocolate chips, but in this recipe I’ve never missed them. (But should you have some white chocolate lying around, and an extra orange, consider grating an ounce or two of white chocolate and the zest of the orange into the batter – it’s everything you never knew you loved.)
This loaf I love for its coziness; the spices and the bananas are comfort food staples, and when they’re baking together in your oven, you’ll have the best-smelling apartment in your building. Like the banana lime bread, it’s awesome on its own, but try toasting a slice of it and spreading it with peanut butter – with a breakfast like that, you know it’s going to be a good day.
Spiced Banana Breakfast Loaf
adapted from Baking By Flavor
2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1/2 cup unsalted butter, melted & cooled
2/3 cup + 2 tbsp sugar
1 1/2 cup mashed ripe bananas
1 1/2 tsp vanilla
1. In a large bowl, combine flour, baking powder, salt & spices. Set aside.
2. In a second bowl, whisk butter with sugar, eggs, bananas & vanilla. When combined, pour over the dry ingredients and stir.
3. Pour batter into a loaf pan that’s been greased and dusted with flour. Bake at 350 degrees for 55 minutes. Allow it to cool on a rack for 5-8 minutes before removing the loaf from the pan to continue cooling.