The most devastating thing has just happened. I’ve developed an allergy to bananas. I love bananas too! It’s not a horrible reaction but my mouth feels like there’s a thousand cuts in it and hurts the rest of the day if I have a bite.
I’m coming to terms with it though. Scratch that. I will never come to terms with it.
Luckily, baked bananas seem to be okay.
I mainly like to cook but I have been having a lot of fun with baking lately. I’m basically a sugar addict so you think I would like baking more… but something about cooking just makes me happy when I see people eating my meals. It makes me feel like I’m taking good care of my family and company. It’s so satisfying too to create something from scratch. I like to create a beautiful, clean home for people to feel relaxed in. I like to create crafts. I like to create melodies. I like creating recipes most though. Isn’t creating just cool? Maybe I’m weird. 🙂
I have made this recipe three times, tweaking it every time to get it just right. Have you ever made banana bread that is doughy in the middle of the batter and it won’t cook so it falls in the middle? I have and I hate it. This recipe doesn’t though so don’t worry 🙂 I tested it. Three times. The beauty about banana bread is that I’ll probably try doing something new every time to see how it turns out just for fun. Banana bread is flexible like that. The second time I didn’t have three bananas so I used two bananas and cinnamon applesauce. The third time I made this bread I wanted to perfect the crust of it but I only had one banana this time. I had two apples that I wasn’t using to I just grated up the two apples and substituted them for the bananas and it turned out great! That’s why I love making it- you can have so much fun with it!
This is the crust the first time I made it. I couldn’t help but just put in all of the pictures of my tests. I mean, they were all delicious. Mmm…
I love how thick the crust gets and the crunch. Confession- I woke up to have a fresh start on my diet because I’ve been horrible lately and I want to lose a bit more weight for Aisley, my sister’s, wedding but instead I woke up and ate a third of this loaf for breakfast. Then I had cinnamon rolls. Then, the truffles I bought for my mom were just sitting there on the counter so I kind of ate seven of them. Sorry, mom. That was my wonderful start to my diet. This blog is not helping. I can’t help but want to taste test my food. Once I have a bite it all goes downhill…
- 3 ripe bananas
- one egg
- 3 TBSP butter, softened
- 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp vanilla
- 1/4 teaspoon salt
- 1 3/4 cup flour
- 2/3 cup coconut
- 1/2 cup brown sugar
- 4 TBSP melted butter
- Preheat your oven to 325 degrees.
- Cream together your sugar, butter, and vanilla. Mash up your banana and mix it in. I just let my kitchen aid mixer do the mashing for me.
- Add your egg.
- Add your baking soda and salt. Last, put in your flour.
- Grease your bread pan and pour your batter in. You can either put it in one loaf pan and it will make a huge loaf or split it between two.
- For your crust, melt your butter and mix it with the brown sugar and coconut. Spoon it onto the batter.
- Put it in the preheated oven for 50 minutes or until a toothpick comes out moist in the middle. (No, not clean. Then it gets too dry, at least for me. I like to take it out when it is barely battery in the middle.)
These are two mini loaves. I wanted to try the two different kinds so I split the batter. The chocolate chip one was scrumptious as well. Seriously, just look in the pantry and fridge and see what you can add. I love doing that.
What variations have you done with your banana breads? Anything I need to try out? I just bought some extra bananas so we can experiment more so let me know your ideas!