Banana Bread with the Volume Turned Up

I have extremely fond memories of banana bread.  My mom is the master at making it - she's been using the same recipe that she got in 8th grade Home Economics class - and it rocks.  Of course, it calls for buttermilk, which she makes herself.  It's always so good.  And growing up we had it at every family gathering.  In fact, we still do to this day.

Lately  I've been thinking what banana bread would taste like with the volume turned up - like what would happen if we added some chocolate chips, some toasted walnuts, and perhaps a little brandy???  Now that's what I'm talking about! 

So I tried it out and have made this bread about 5 times since I had that thought.  It's absolutely, positively out of this world amazing - a texture and flavor delight.  It's savory enough to enjoy for breakfast and sweet enough to enjoy as a dessert - and I've been known to exercise both options in one day when this bread is in the house....hard to keep the mitts off!

This version was inspired by Nigella Lawson's recipe for Banana Bread from her "How to Be A Domestic Goddess" book.  I made a few tweaks to adjust to my tastes.

Please make a loaf of this bread as soon as possible....banana bread will never be same for you!

Banana Bread

Recipe Inspired by Nigella Lawson

Photos by A Toast to Taste

Ingredients Needed:

1/2 cup unsalted butter, melted

1/4 cup white sugar

1/4 cup brown sugar

2 large eggs

3-4 ripe bananas, mashed

1 tsp vanilla

1/4 cup brandy or bourbon

1 cup plus 2 Tbsp AP flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup chocolate chips

1/2 cup walnuts, chopped and toasted

Preheat oven to 325 degrees.  Grease a 9x5 loaf pan.

Beat butter and sugar until blended.  Beat in the eggs, one at a time, followed by the bananas, vanilla and brandy.  Beat well.  In a separate bowl, combine flour, baking powder, baking soda, and salt.  Add dry ingredients, a third at a time, to the wet ingredients.  Beat well.  Stir in chocolate chips and walnuts.  Pour mixture into loaf pan and bake for 60 minutes or until a toothpick inserted in the middle comes out clean.

Remove from oven, let cool for 10 minutes.  Transfer loaf to wire rack to continue to cool for 15 minutes.  Slice and enjoy!

Easy Like.....Saturday Morning

I awoke this morning to the sun glistening off the white snow. A crisp, peaceful morning in winter.....filled with the whines of a puppy who needs to get outside. NOW. As I opened the door to freedom, I felt the cold air slap me across the face. I quickly shoved her out, closed the door as fast as I could, and thought to myself that cereal is not going to cut it for breakfast this morning. All I wanted to do was curl up on the couch with a blanket and turn the fire on. Brrrrr.

I surveyed the pantry, the refrigerator, and my fruit bowl to see what I could conjure up. I had a few bananas that were well on their way to rotten. So, I perused my Joy of Cooking cookbook and found this recipe for Banana Nut Muffins. I thought they would be good with a crumble topping.

As they cooked, these muffins filled the house with nothing but goodness....cinnamon, sugar, banana....my gosh, I couldn't wait until that timer went off.



And again, people, there are ways to change this recipe up - add some coconut, or blueberries, or pecans instead of walnuts (toast them for added flavor). I decided to make these in my giant size muffin tin instead of the regular size muffin tin. That was fun. Use whole wheat flour instead of AP if you want to be a little more healthy. Want to add some sweetness? Chocolate chips are the answer. I will always encourage you to use your imagination with these recipes - use what you've got in your pantry. That is what I LOVE about cooking.

The next weekend morning you don't feel like eating the usual bowl of cereal - make these. You'll thank yourself. And so will your family.

Banana Nut Muffins with Crumble Topping
Recipe Adapted from The Joy of Cooking
Photos by A Toast to Taste

Ingredients Needed:

For the muffins
1.5 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3-4 almost rotten bananas, mashed
3/4 cup sugar
1 egg
1/3 cup melted butter
1 Tbsp vanilla extract
2/3 cup walnuts

For the crumb topping
1/3 cup brown sugar
1/4 cup flour
1/2 tsp ground cinnamon
1 Tbsp melted butter

Preheat oven to 375 degrees. Grease your muffin tin or line with muffin liners.

In a large mixing bowl, combine flour, baking soda, baking powder, and salt.



In a separate mixing bowl, mash the bananas. Then beat in the sugar, egg, melted butter, and vanilla.



Fold the wet ingredients and nuts into the dry ingredients until just mixed. Divide the batter among the prepared muffin cups.



In a small bowl, combine brown sugar, flour, cinnamon, and melted butter, until crumbly. Top each muffin cup with the mixture.



Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool for 2-3 minutes before serving.