day 21: the only way I’ll eat a ripe banana (bread)

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.

Don't you want a bite (or slice)?

Don’t you want a bite (or slice)?

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:

    1. Preheat oven to 350 degrees
    2. Combine butter with mashed bananas in a large room temperature bowl
    3. Add sugar, egg, vanilla, spices and baking soda
    4. Add flour
    5. Pour mixture into greased loaf pan
    6. Bake for 45 minutes or until a fork/ toothpick is removed clean
    7. Allow to cool
    8. Remove, slice and enjoy!
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