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When I have a busy weekend ahead I like to have breakfast items that are no fuss. My Weekend Banana Bread fits the bill perfectly. Pour a large cup of coffee, slice off a couple of pieces of banana bread, slather with butter and marmalade, and I’m ready to take on the weekend.
- 1 1/2 Cups Unbleached Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Nutmeg
- 1/3 Cup Butter (Melted)
- 1/2 Cup Light Brown Sugar
- 1/2 Cup Sugar
- 1 Egg (Beaten)
- 3 Medium Rip Bananas (Mashed)
- 1 1/2 Cups Walnuts (Finely Chopped) – Optional
- Move your oven rack to the middle position.
- Preheat oven to 350 degrees.
- Line bottom and ends of a 9 x 5 x3 inch loaf pan with a single strip of parchment paper. Coat pan and paper liner with olive oil or vegetable spray. Set aside.
- In large-size bowl sift together flour, baking soda, kosher salt, and ground nutmeg.
- In separate large-size bowl cream butter, brown sugar, and sugar with mixer on medium speed. Add egg and bananas. Beat to combine. Add flour mixture and fold in nuts. Mix just until combined.
- Pour batter into prepared loaf pan. Place on middle rack in oven and bake 50 minutes until done. Remember that each oven heats differently.
- Remove from oven and let sit in loaf pan for 15 minutes before removing. Remove from pan and transfer to wire cooling rack. Cool completely.
- Serve with butter and orange marmalade.
- Makes About 14 Slices.
- “Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen
