I have spent many years perfecting my banana bread recipe and I think I have finally come up with the perfect one! Well, at least I think so 🙂 I know a lot of people like to put nuts in their bread but I do not, I don’t like to put nuts in anything that I make. Oh and don’t get me started on how you can ruin a perfectly good chocolate chip cookie with oatmeal! That is just cruel to do to someone.
The “secret” to my banana bread is cinnamon. I add just a little in the batter and I sprinkle a generous coating of a mixture of cinnamon/sugar to the top before cooking. It gives it an amazing sweet crunchy topping. Please let me know what your “secrets” are and please let me know if you try mine and how it works out!
Julie’s Banana Bread
• 1 cup of granulated sugar
• 1/2 cup of softened butter
• 2 large eggs
• 3 ripe bananas
• 1 tablespoon of milk
• 1 teaspoon of cinnamon
• 2 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1/2 cup granulated sugar
• 1 tablespoon cinnamon
- Preheat your oven to 325 degrees. Grease or use a non-stick spray on a loaf pan.
- In a large mixing bowl cream the sugar and softened butter until light and fluffy. Add the eggs, mixing after each one.
- Add the mashed banana and milk, stir to combine.
- In a different bowl, mix the flour, salt, cinnamon (1 tsp), baking soda, baking powder.
- Add the wet ingredients and stir until everything is combined.
- Pour the batter into the loaf pan and cover the top with a thin layer of the cinnamon/sugar mixture that you made. You may not use the whole amount that you mixed, use what you feel is a good coating. I typically end up using about half of the mixture and save the rest.
- Bake for about 1 hour, or until a toothpick comes out clean after checking the center.
- Set aside and let cool before removing from the loaf pan.