Description
Banana bread holds a special place in the hearts of home bakers and food enthusiasts worldwide. Its origin can be traced back to the Great Depression era in the 1930s when resourceful home cooks sought ways to use overripe bananas, which were otherwise destined for waste. The incorporation of overripe bananas into recipes not only minimized food waste and added moistness, it also added natural sweetness at a time when sugar was very hard to come by. The results are this beloved comfort food that has stood the test of time.
With the addition of the rich warmth of Madagascar Bourbon Islands Vanilla Extract, Himalayan Pink Salt and chopped walnuts this banana bread a true treat for your taste buds. Moist and delicious, with a delightful crunch and nutty undertones, this banana bread great served as a comforting breakfast, a delightful afternoon snack, or a delicious dessert.
For an extra layer of indulgence, consider sprinkling Vanilla Bean Sugar on top before baking, providing a tantalizing crispness to the finished loaf.
Ingredients:
3 very ripe bananas, peeled and mashed (about 1 1/4 to 1 1/2 cups mashed)
1/3 cup melted butter
1 teaspoon baking soda
Pinch of Himalayan Pink Salt Fine Grind
3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1 large egg, beaten
1 teaspoon Madagascar Bourbon Islands Vanilla Extract
1 1/2 cups all-purpose flour
1/2 cup chopped walnuts + more to sprinkle on top if desired - Vanilla Bean Sugar sprinkled on top gives a nice crunch too!
Directions:
Preheat the oven to 350° F
Butter a 4x8-inch loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth.
Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt.
Stir in the sugar, beaten egg, and vanilla extract.
Mix in the flour and add the chopped walnuts.
Pour the batter into your prepared loaf pan.
Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pan for 5 to 10 minutes.
Then remove the banana bread from the pan and let it cool completely on a wire rack before serving.