I know, I know … I don’t like to bake, I don’t like bananas … I’m really high maintenance in that way. Ha!
I’ve been meaning to share this one for a while … This recipe was tested on a number of the Nashville Food Bloggers at our very first food styling workshop. Now, I can’t take credit for the photo … that is the craftswomenship of Lindsay from Love & Olive Oil and the actual styling is the work of of Teresa from Food on Fifth. BUT, I will take credit for the tears in baking successfully (no less) from scratch.
Oh, and if you, like me have completely failed at shopping this year for the holidays … I suggest you bake a few of these and smack on a pretty bow.
*Photographed and devoured with raspberry compote, because everything deserves just a hint of decadence.
What you’ll need:
- 3 ripe brown (sorry, ripe) bananas … smashed up with a fork
- 1/3 cup melted unsalted butter
- 1 beaten egg
- 2 tsp vanilla
- 1 tsp of baking soda
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 1/2 cups flour
- 1/2 cup of walnuts or pecans (optional, but I did)
What you’ll do:
- Preheat oven to 350 degrees
- Combine butter with mashed bananas in a large room temperature bowl
- Add sugar, egg, vanilla, spices and baking soda
- Add flour
- Pour mixture into greased loaf pan
- Bake for 45 minutes or until a fork/ toothpick is removed clean
- Allow to cool
- Remove, slice and enjoy!