This recipe appears in:Sunday Brunch: Banana Bread
We have all had the experience of getting ready to head out to the grocery store and suddenly noticing the bunch of bananas sitting on the counter that has gone brown and wrinkly. Those bananas may not work as a breakfast you toss into a bag before you run out the door, but they have reached the perfect stage to go into banana bread.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- pinch of salt
- 2/3 cup sugar
- 6 tablespoons soft butter
- 2 eggs, beaten
- 3 bananas, mashed
- 2 tablespoons slivered almonds
Preheat oven to 350°. Butter loaf pan. Whisk together flour, baking powder and salt. In a separate bowl, cream together sugar and butter, then add mashed bananas and eggs. Combine flour mixture and butter/banana mixture and mix until fully incorporated. Pour batter into prepared loaf pan and scatter almonds on top. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour. Remove from loaf pan and serve warm with soft butter.