When one has a toddler it’s often hard to figure out exactly what they’ll eat on any given day. For example one day bananas may be all the rage and the next day they’re just, well, in the words of my toddler, “No nana, mama.” Naturally this happens the most when I’ve purchased a big bunch of bananas.
Now there are lots of things you can do with a bunch of bananas which are quickly getting overly ripe. We’ve looked at a few of those options including banana cake and muffins, but I realized I haven’t shared my favorite recipe for banana bread! And so in the spirit of saving toddler rejected bananas here is one of my favorite banana bread recipes, brown sugar banana bread, rich and thick and decadent, and even a little bit healthy. Who could ask for more?
Brown Sugar Banana Bread
1/2 cup buttermilk
1/2 cup oil
1 cup mashed bananas (about 3-4 medium bananas)
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1 3/4 cups flour
2 Tablespoons Ultra Gel
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 325 and prepare a 9×5 inch loaf pan with cooking spray. I often split this into two smaller pans as well. If your oven is known for spotty temperature this helps keep the cooking even.
In a large bowl (or stand mixer) combine eggs, buttermilk and oil until creamy yellow. Add in banana, sugars and vanilla and mix until incorporated. In a second bowl combine dry ingredients and mix well before adding into creamed mixture. Combine until just mixed, do not over beat. Pour into greased pans and bake for 60 minutes. Start checking at 55 minutes using a toothpick. When baked through remove from oven and allow to sit for 10 minutes before tipping out.