It all happened long ago when my former room mates and myself will buy so many bananas coincidentally at the same time during separate grocery runs. We would have so much bananas that a few of them would ripen and spoil before we could eat them all. Then one day while cleaning the kitchen somebody said jokingly “Hey why don’t we use those old banana and make some banana loaf”. At the time I thought it was the most brilliant thing ever said.
I love Banana bread our loaf as they call it but most of the time it is usually dry and lacks flavour. Therefore I took it upon myself to accept the challenge to turn or Bananas into something delightful. I looked it up online and found an excellent recipe that packs a Banana punch, so much so I call it the Double Banana Loaf! This loaf is very dense and when it is cut into, nothing but the sweet banana aroma fills the air, inviting everyone to the kitchen.
If you want to give this recipe a shot I’ve it posted below. Also feel free to give it a personal touch as I did with this one by adding a few Craisins, a dash of Nutmeg and a splash of Vanilla Extract.
While waiting for the loaf to cool, before digging-in, I realized it was the opportune time to practice some food photography techniques.
Double Banana Loaf
2 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1/2 cup butter3/4 cup brown sugar2 eggs, beaten2 1/3 cups mashed overripe bananas1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.