Yum, yum, yum! I had 3 bananas that were just about past their prime, and although I know you're supposed to be able to freeze spotted bananas and use them at a later date, I've never thought that the bananas were ever very good after they were frozen. So, I was lucky enough to have everything in my pantry/fridge already, so I set up my KitchAid mixer and away I went!
This bread was fluffy, moist, and packed with banana flavor. I also liked just cutting the bread up into small, bite sized pieces and offering it to guests on a cute cutting board.
1/2 C. butter
1 c. Sugar
3 eggs, beaten
3-4 bananas, crushed (I loved using the mixer to mush them up)
1 1/2 C. flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 C. butter
1/2 - 1 C. walnut pieces
1/4 - 1/2 C. mixture of brown sugar and organic cane sugar
1.) Preheat oven to 350 degrees F, melt butter, and add to stand mixer, add sugar and begin to mix. Set aside in another bowl.
2.) Add spotted bananas to the mixer, and mix - this worked extremely well!
3.) Add your butter sugar mixture and mix everything up until combined.
4.) Add rest of ingredients and feel free to all add a pinch of brown sugar to the mixture too. Scrape all batter from sides to make sure everything is incorporated.
5.) Line a 9"x13" loaf pan with parchment paper and a bit of non-stick spray. Pour batter into the pan. This bread took 55 minutes to bake completely through, but my recommendation would be a little after you see the top and edges turning brown, COVER IT with foil to prevent burnt/over baled edges.
6.) A little before the bread is done, grab your topping ingredients, melts them in a small saucepan for about 10 minutes, and to ensure it does not turn into a crunchy toffee of sorts, make sure your ingredients don't bubble up too much - this means the sugars are starting to crystalize and will make the topping a little hard to use. Serve a little scoop of the topping on each slice of bread, and enjoy!!
