There’s just a few recipe I can make with my eyes closed and this banana bread with macaroon topping is one of them, second to cheesecake!
The macaroon topping was Slide’s idea. I usually go with sugar, butter, and walnuts, Red Ribbon’s style. I’m surprised it tastes so nice, some of my family and friends asked if they can place an order. Hahaha!
This banana bread has a wonderfully moist texture and tastes of sweet bananas. It’s a bit easy to make and you can find all the ingredients even in small grocery stores. Check out my video for a step by step instruction. Enjoy!
- 1 cup walnuts, toasted and coarsely chopped (optional)
- 3 1/2 cups all-purpose flour
- 1 1/2 cup granulated white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 large eggs, lightly beaten
- 1 cup unsalted butter, melted and cooled
- 6 ripe large bananas, mashed well (about 1-1/2 cups)
- 1 teaspoon pure vanilla extract
- macaroons mixture for toppings
- 1. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
- 2. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
- 3. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)
- 4. Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan.
- 5. Serve warm or at room temperature.
- Recipe adapted from http://www.joyofbaking.com/