Two weeks into this new normal, isolated in our homes, trying to flatten the curve of the COVID-19 virus. For many, our lives are so busy, we can’t imagine having a moment to ourselves, yet full days, even weeks.
Many people I have heard from are spending time in the kitchen, taking the time learning to cook, remembering how much they enjoyed cooking, and some are even digging out cookbooks to try out new recipes.
With running a bakery business, I don’t get the time I would like to test out new recipes. I have been thinking a lot these last few weeks of new ideas, old favourites, and what you – the readers would like to try.
As a bunch of bananas started to brown on my counter, I was reminded of a freezer filled with bananas waiting to be made into a favourite recipe for banana bread. A treat that would be perfect for my afternoon coffee break.
Quick breads are pretty easy to make, and typically a one bowl mess. Similar to cake batter, butter and sugar are beaten together until light and airy, eggs are added one at a time, and then in thirds, flour is alternated with a liquid like milk or yogurt.
This recipe is a healthier version with whole wheat flour and honey. I bet if you didn’t tell anyone, they wouldn’t even notice.
Tips from the Pro …
- Yes, bananas can be frozen. Once they are over-rip toss them into the freezer. I freeze bananas in the peel, but if using frozen for a smoothie, peel & cut banana first before freezing
- Depending on the size of your loaf pan, baking times can vary, always bake long enough that a toothpick placed in the middle of the loaf comes out clean.
- Quick bread freezes well, I like to slice the bread and wrap individual in saran wrap before freezing, this was I can take one piece out of the freezer at a time
Do you have a favourite quick bread recipe? Do you add walnuts or chocolate chips to your banana cake? Did you make this recipe? I would love to hear from you .. drop us a note or photo in the comments.!
- 3 cups all-purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 1/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup milk
- 1/3 cup canola oil
- 3 ripe bananas, small
- 2 tsp vanilla
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup walnuts, chopped
- Preheat Oven to 425F
- Grease & flour loaf pan, set aside
- Make streusel topping: in a small bowl, mix together brown sugar, sinnamon & walnuts; set aside
- In a large bowl, add flour, baking powder, salt and cinnamon. Mix until combined
- In a medium bowl, whisk together eggs, brown sugar, and granulated sugar until combined.
- Whisk in milk, oil, mashed bananas, and vanilla.
- Fold wet ingredients into dry ingredients, mix just until all flour is combined; *Don't Over-mix. Batter should be thick and lumpy.
- Pour batter into prepared loaf pan. Sprinkle with streusel topping.
- Bake muffins at 425F for 5 minutes, reduce temperature to 375F and bake for 25 minutes