Wednesday Food Musings: Banana Bread...Still Loving It~!

It's funny but when I mention banana bread, it seems like everyone has their own tale about it!

For me, banana bread is one of those things that conjures up memories of my childhood...and it's a definitely a comfort food and perfect for breakfast/brunch, or an afternoon treat along with a nice café con leche!  My mom—who still loves hers toasted with cream cheese—made banana bread regularly, for years. In fact, my first versions were just like hers. But in recent years, I've changed it up a bit. Purists (!) may object, but I now have Kahlúah, toasted pecans, and raisins in the mix... However you make it, the key is using very ripe bananas (and, of course, you don't want the bread to be dry!). Hope you'll try—and enjoy—this interpretation!

Arlen's Banana Bread

Makes one loaf

1 cup Turbinado sugar

8 tablespoons (1 stick) unsalted butter, room temperature

2 large eggs

4 very ripe bananas

½ cup raisins (optional)

½ cup chopped pecans

1 tablespoon Kahlúa

1 teaspoon vanilla

1 teaspoon ground cinnamon

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the Kahlúa, vanilla, cinnamon, raisins, and pecans.

In another bowl, combine the flour, baking powder, baking soda and salt.

Add the banana mixture to the butter and sugar mixture and stir until combined. Add dry ingredients, mixing just until the flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.