Brown Sugar Banana Bread

The quickly over ripening bananas on my kitchen counter recently dictated that I needed to make banana bread.  Instead of using one of my go-to banana recipes, like whole wheat banana bread or banana snack cake, I decided to bust out one of my many cookbooks and test out a new recipe.

I remembered there being a couple of banana themed baked goods in The Back in the Day Bakery Cookbook so I grabbed that one.   It didn't disappoint!  For a moment I was nearly swayed by the cupcakes but decided to go with a breakfast friendly item instead.  (Side note:  I totally support eating cake for breakfast.  Don't tell my kids I said that.)

 



The recipe turned out beautifully!  Waiting for it to cool a bit before slicing into it when your kitchen smells that good is its own form of torture!  Moist and not overly sweet, this bread is the perfect accompaniment to a glass of milk at breakfast or with a cup of afternoon tea .

Brown Sugar Banana Bread

2c all-purpose flour

3/4c light brown sugar

3/4t baking soda

1 1/2t cake spice*

3 medium very ripe bananas, mashed

1/4c sour cream

2 large eggs

6T unsalted butter, softened

1t vanilla extract

1/2c mini chocolate chips (optional)
 

Preheat oven to 350 degrees.  Lightly spray a 9x5 inch loaf pan with nonstick cooking spray.

In a large mixing bowl, whisk together the flour, brown sugar, baking soda, salt, cake spice, and mini chocolate chips if using.

Using a stand mixer with the paddle attachment, or by hand, mix the mashed bananas, sour cream, eggs, softened butter, and vanilla until thoroughly combined.  By hand, gently fold the banana mixture into the flour mixture until just combined.  Do not over mix.

Scrape the batter into the prepared loaf pan and spread it evenly.  Bake 50-55 minutes or until the loaf is golden brown, and a cake tester or toothpick inserted into the center of the loaf comes out clean.  Allow bread to cool in the pan for 10 minutes before transferring to a wire rack.

*Cake Spice is cinnamon, star anise, nutmeg, allspice, ginger, and cloves.  If unavailable, simply substitute 1/2-1t cinnamon.
 

Recipe lightly adapted from The Back in the Day Bakery Cookbook