BANANA BREAD, UPGRADED
Is there anything more familiar and simple than banana bread? There have been hundreds of ways invented to upgrade banana bread-adding chocolate, adding cinnamon, adding nuts, taking out gluten, taking out sugar (ew.), making it vegan, making them muffins…
But nothing needs to be added, or taken away, to make banana bread new again. Here are 2 simple tricks to upgrading, not reinventing, banana bread. So dust off that old banana bread recipe, or borrow mine posted at the very bottom of this page.
Cinnamon Swirl Banana Bread
2 ¼ cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
½ cup butter
1 cup granulated sugar
1 teaspoons vanilla extract
1 1/3 cup mashed banana (about 3 to 3 1/2)
2 tablespoons heavy cream
1 whole banana if desired
4 tablespoons butter
2 teaspoons cinnamon
1/3 cup packed brown sugar
Preheat oven to 350F and grease a deep loaf pan (9x 5 x 3 inches) or Bundt pan.
In a medium bowl, sift together flour, baking powder, baking soda and salt and set aside
In a large mixing bowl, mix together butter, sugar and vanilla extract until creamed, about 3 minutes. Add eggs, one at a time, mixing well after each addition.
Mash about 3 bananas well with a fork or potato masher until it has reach a thick, baby food like texture.
Slowly alternate between adding flour mixture, mashed banana and heavy cream while mixing on a low speed until combined.
Pour one third of the batter into prepared baking dish and set the other half asid
In a medium mixing bowl, mix softened butter and brown sugar until combined. Pour ½ of this mixture over the batter in the baking dish and then cover with another 1/3 of the batter. Pour or sprinkle the remaining half of the cinnamon mixture on the batter and finally top with the last third of the banana bread mixture.
Take a butter knife and pull through the bread, swirling as desired, to mix up the cinnamon mixture into the banana bread.
If desired, cut a whole banana in half lengthwise, place banana halves across the top and press gently into the batter.
Bake for 50 minutes or until a wooden toothpick comes out clean.