The imperfectly perfect bake

The last time I made this banana bread was with my friends' children- little fingers full of mashed bananas, flour everywhere and a delightfully disproportionate amount of chocolate chips added to the mix. It was, as you would expect, shamelessly perfect.

Today on my own, overbaking by a good few minutes it still managed to come out tasting pretty lovely albeit with a slightly drier finish. (do people admit that on blogs? convention fan ovens always vary to a frustrating degree!)

Point being, this recipe is on-point even with the likes of me at the realm. The original is one that my friend makes weekly as written (we adore it and compliment her endlessly) but with my sweet tooth tendencies, chocolate chips and/or desiccated coconut usually end up in the bowl.

It's a good one to test out with banana-averse children, on your own or just as an excuse to use up those brown spattered bananas. A good faithful to have on hand.

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Elise’s Friend Heidi’s Friend Mrs. Hockmeyer’s Banana Bread, As Jacked Up by Deb

(from Smitten Kitchen, adapted from Simply Recipes)

3 to 4 ripe bananas, smashed

1/3 cup (75 grams) melted salted butter

3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount)

1 egg, beaten

1 teaspoon (5 ml) vanilla

1 tablespoon (15 ml) bourbon (optional)

1 teaspoon (5 grams) baking soda

Pinch of salt

1 teaspoon (3 grams) cinnamon

Up to 1/2 teaspoon (1) nutmeg

Pinch of ground cloves

1 1/2 cups (190 grams) flour

Preheat oven to 180 C.

In a bowl, add melted butter to mashed bananas.

Mix in the sugar, egg, vanilla and bourbon (if using) and then the spices.

Add in baking soda and salt. Mix.

Blend in flour last.

Pour mixture into 4x8 buttered loaf pan.

Bake for about 45 minutes depending on your oven (!!) or until a tester comes out clean.

Allow to cool. Slice and be merry!