While this banana bread is baking in your kitchen, the aroma that fills your house is so inviting you will have a hard time waiting for the bread to cool. This moist and delicious banana bread is lightly flavored with cinnamon, nutmeg, and ginger, and it is yummy!
We are so used to purchasing bananas at the local grocery store that it’s hard to imagine there was a time in the United States before most people knew what a banana was. Bananas were first introduced to the American public at the 1876 Philadelphia Centennial Exhibition. (Heinz ketchup was also introduced that year, as was Hires Root Beer and Alexander Graham Bell’s telephone!) Bananas may have just been considered a tasty treat then, but they are now recognized for their food value. Packed full of potassium and other vitamins and minerals, some in the medical community are saying “A banana a day keeps high blood pressure at bay.”
Today bananas are one of those fruits ubiquitous to each household. Some people love eating them while they are still a bit green; others prefer them more ripened. When the skin of the bananas has turned brown and the inside is sweet and mushy, it’s time to bake them into breads, cakes, and muffins. Here is an amazing use of those too-ripe bananas!
Aunt Rhoda’s Banana Bread Recipe
Ingredients for Aunt Rhoda’s Banana Bread Recipe:
- ½ cup butter, melted
- 1 cup sugar
- 2 eggs
- 4 – 5 ripened bananas
- 2 cups flour
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. cinnamon
- ¼ tsp. salt
- ¼ tsp. nutmeg
- Dash of ginger
- ¼ cup chopped walnuts (optional)
- 2 tablespoons butter, melted
- 3 tablespoons flour
- ¼ cup brown sugar, packed
- 1/3 cup chopped walnuts (optional)
Directions for making Aunt Rhoda’s Banana Bread:
Preheat oven to 350 degrees. Line the bottom of a loaf pan (9-inch x 5-inch) with parchment paper or grease it lightly.
In a large bowl, beat together the butter and sugar. Add the eggs and beat them in. Add the bananas and beat together a little more – don’t beat too much because it’s good when some of the banana chunks still remain.
Put the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger in a small bowl and stir it together Add the flour mixture to the banana mixture and mix just enough to incorporate – don’t over mix. If you are adding walnut pieces, stir them in now.
In a small bowl, stir together the streusel topping ingredients.
Spoon the banana batter into the prepared loaf pan. Crumble the streusel topping evenly over the top of the banana batter. Bake at 350 degrees for 50 – 55 minutes (you can test with a toothpick in the middle of the loaf – a little batter may remain on the toothpick, but it will continue baking after being removed from the oven). Let the bread cool in the pan for 15 minutes. Then remove from the pan to finish cooling completely.
(Better Homes and Gardens, 2010)
Other delicious recipes for too-ripe bananas:
Banana muffin recipe
Banana pancake recipe
Banana bread pudding recipe
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