banana bread by nyt cooking

Truth? I NEVER make banana bread. Really. I know it is a fan favorite for many people, but I can’t eat bananas! I’m intolerant to them! I get super sick when I eat them. Well, turns out I’m not the only one in this house, and my husband loves banana bread. Not to mention, our little pup loves bananas!!

things to note

• I only had 3 bananas. I totally thought I had all of the ingredients, but turns out. not so much. To mitigate this, I used 1 3/4 cup flour.

• I didn’t do a single loaf. I opted for 4 mini loafs. Timing was 50 minutes.

ingredients

• ¼ pound cool butter (1 stick), more for greasing pan

• ¾ cup dark brown sugar

• 2 eggs, at room temperature

• 2 ⅓ cups very ripe bananas (about 5)

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 3 tablespoons chopped walnuts or pecans

• 1 tablespoon granulated or coarse sugar

• ⅛ teaspoon cinnamon

Click here for the NYT Cooking Banana Bread recipe.

Would I make it again?

Maybe… it depends on how wonderful Daniel, my husband, has been that week. Daniel said he really enjoyed the mini loafs.