Everyone has been there before. You buy a bunch of bananas, nobody eats them, then they end up looking like this:
The obvious solution? Whip up some banana bread. I did a Google search for “Best Banana Bread Ever” and found this recipe for Best-Ever Banana Bread (honestly!) from http://www.food.com and thought I’d give it a whirl.
This banana bread was NOT the best ever for a couple of reasons.
- The banana bread itself turned out so moist that it was almost mushy.
- EDIT- http://www.food.com has this nifty little feature where you can scale down (or up) a recipe. I had scaled the recipe down from 2 loaves of banana bread to 1 loaf. The comment of 1 3/4 cups of bananas in the ingredients list was not scaled down! No wonder it took me so many more bananas than the recipe suggested! Also, no wonder why my bread was mushy! WHOOPS! Live and learn 🙂
- The topping directions needed to be more clear. I kept my mixture going on low for some time and it never really reached honey consistency, but without an approximate time that it should be cooking, and without a recommended temperature I was kind of in the dark on what this was supposed to look like.
- The topping when dry becomes hard and crumbles when cut.
This recipe was disappointing. My first one that I was not entirely thrilled with! I couldn’t even get a really good picture of the bread after I sliced it because the topping crumbled so bad! It is yummy and tastes like caramel, but looks so unappealing.
Maybe others out there will have better luck with it than I did! Let me know how it turns out if you try it!
Here it is:
Best Ever Banana Bread (kinda)
Prep: 20 minutes Cook: 1 hour
- 3 tablespoons butter
- 5 tablespoons dark brown sugar
- 1 1/2 tablespoons milk
- 1/2 cup chopped pecans, toasted*
- 1/2 cup butter
- 3/4 cup sugar
- 1 eggs
- 2 very ripe bananas, mashed (or 1 3/4 c, the bananas have to be so ripe that they’re nearly black!)**
- 1/2 teaspoon pure vanilla extract ***
- 2 tablespoons buttermilk
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350 degrees F.
- Cream butter and sugar. Mash bananas, beat egg and add to the bananas. Add vanilla and buttermilk to banana mixture. Mix well and add to creamed butter and sugar. Sift together flour, soda and salt; add to banana mixture, beat well.
- Pour into a greased and floured 9x5x3-inch loaf pan; bake 45 to 50 minutes (I find this bread needs over an hour) or until bread pulls away from sides of pan; add topping.
- To prepare Topping: Melt butter in saucepan; add sugar and milk; cook until syrupy (like honey); remove from heat and add chopped pecans. Pour over bread**** spreading to all the corners and place under broiler until bubbly and brown.
- Watch closely (this takes around 1 minute- maybe even less!).
*To toast pecans, grease a baking sheet and bake for 5 minutes, or until pecans become aromatic, at 350 degrees
**I actually had to mash 5 bananas to make 1 3/4 cups!
*** I used 1 teaspoon vanilla
**** Use immediately or this topping will harden!