banana bread, three ways

you know what you do with extremely ripe bananas right? of course! you make banana bread with it. that's what happened about 2 months ago when a giant bunch of bananas were going super ripe on us at work. instead of tossing it in the garbage, i took it home and turned it into these three delicious different variety of banana bread. the first one being the classic. yes, pure and simple, nothing to it. the second had some pecans added with a cinnamon-y sugar topping. and lastly the third one was in the shape of a bundt cake and turned into a banana bread coffee-cake of sort with a yummy cinnamon-swirl sugar and pecans inside and the same on top. the topping was super crispy and crunchy. all three breads tasted wonderfully with our morning coffee the next day after i baked it the night before. let's say everyone was quite happy with the end result of those ripening bananas.

so if you have some ripe bananas and you'd like to tackle or try a new recipe, why not give this a shot. i love how it uses vegetable oil and the buttermilk really makes it good, and not dry at all. i think these taste even better as it sits, like on the second or third day. but who's to say you can't eat it all in one day (the same day). and yes, this recipe is so good, i just made a loaf last night with some riped bananas. so go ahead and bake a loaf. it would be super perfect for later this week when everyone's around for thanksgiving. :)


i think what i love most about this recipe is that it doesn't use butter. especially when you're making 3 loaves. the oil makes it super easy to stir (when using a fork instead of doing it in a proper mixer).


i really like the cinnamon sugar streusel topping. it adds a nice crunchy texture to this bread. if you're a fan of sweets/sugary goodies, you should definitely try it.

banana bread
banana bread recipe from all recipes

ingredients

• 2 eggs, beaten
• 1/3 cup buttermilk
• 1/2 cup vegetable oil
• 1 cup mashed bananas (no idea how many bananas, but a good rule of thumb is 2-3 really ripe medium bananas should do)
• 1-1/2 cups white sugar
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped pecans (optional)

optional cinnamon streusel topping:

• 1/2 cup (3 1/2 ounces) sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla
• 1/2 cup (8 ounces) chopped walnuts or pecans, optional

directions

1. preheat oven to 325°f (165°c). spray one 9x5 inch loaf pan with non-stick spray coating.
2. blend together the eggs, buttermilk, oil and bananas.
3. sift together the sugar, flour, baking soda and salt. add to banana mixture and stir in pecans. mix well.
4. pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

makes 1 9x5-inch loaf. or you can triple it like i did and make 3. enjoy and happy eating. :)

three banana bread variations:

• plain: make as is, leave out the nuts.
• banana bread with pecans (or any nuts) & cinnamon streusel topping: make as is, but with the nuts. top the batter with cinnamon streusel topping.
• banana bread coffee cake: make as is, with the nuts. also make the cinnamon streusel topping. pour half the batter into a bundt cake pan, top it with half the streusel topping, then top it with the rest of the batter, follow by the rest of the topping. the result is something delicious-looking when you cut into it, like this.