As soon as I saw this recipe I knew that’s what my bananas were destined for. And then, with 3 nicely blackened bananas on my counter, I read the recipe…and realized I only needed 1 banana. So this recipe is heavily adapted so I could use my 3 bananas. It turned out as deliciously as I’d hoped.
Do you ever get excited about a recipe and forget to make sure you actually have all the ingredients? This used to happen to me a lot in high school! So often that one of my best friends kept threatening to get me a chicken so that I’d always have eggs on hand.
Makes one loaf
Adapted from An Edible Mosaic
- 1/3 cup dark brown sugar
- 3/4 cup finely chopped pecans
- 1 Tbsp ground cinnamon
In a small bowl, whisk all ingredients together. Set aside.
- 2 cups all-purpose flour
- 1 tsp instant coffee or espresso powder (optional)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 3 ripe bananas (about 1 1/2 cups), mashed
- 2 tsp vanilla extract
Preheat oven to 350°F. Grease a 9×5″ loaf pan with cooking spray and set aside.
Sift together the flour, coffee, baking soda, and salt.
In a separate bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Add in bananas and vanilla.
Add dry ingredients to the wet, mixing until just combined.
Scoop 1/3 of batter into prepared loaf pan. Sprinkle with 1/3 of the swirl mixture. Repeat twice more, so that the last of the swirl mixture tops the last third of the batter.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool on a wire rack before slicing.