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DASH. OF. THIS. AND. THAT

Tastefully Yours!
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BANANA CINNAMON LOAF
What better way to use over ripened bananas. Here we add melted butter just at the very end of folding the batter to impart good flavor and texture. The techniques of macerating the bananas with sugar and vanilla, and sprinkling cinnamon sugar in the center adds to peak flavor. Do not overmix- a gentle hand proves the best results.
Ingredients:
2 large ripened bananas
1 cup sugar
2 teaspoons vanilla extract
2 eggs (room temperature)
1/4 cup oil
1/4 cup sour cream
1/4 teaspoon grated nutmeg
1/2 teaspoon kosher salt
1 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons Cinnamon Sugar ( combine 1 1/2 tablespoons sugar and 1/2 tablespoon cinnamon)
2 tablespoons melted butter or margarine
3/4 cup chopped walnuts (optional)
Preheat oven to 365º
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1. Mash bananas, sugar and vanilla until combined, beat in eggs one at a time, (mixture will be lumpy) and set aside.
2. Sift together flour, baking powder, baking soda and kosher salt, set aside.
3. Add oil, sour cream salt and nutmeg to the banana mixture. Now fold in your flour mixture until almost blended and then add remaining ingredients and continue to fold until blended.
4. Pour half of the batter into a well greased loaf pan, sprinkle evenly with cinnamon sugar and top with remaining batter.
5. Bake at 365º for 55 minutes.
Variation: Banana Cake with Streusel topping
Proceed with same recipe, except at Step 4- pour 1/2 the batter into an 8”x8” greased baking pan and sprinkle with cinnamon sugar, cover with remaining batter and sprinkle with the following Streusel topping recipe. Bake at 365º for 50 minutes.
For Streusel topping:
Ingredients:
6 tablespoons butter
2/3 cup brown sugar
1 cup flour
1 pinch of salt
1 tablespoon cinnamon
1. Mix all ingredients until crumbly.



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