I decided to dig through my posts and redo a recipe from 10 years ago! Again, my kids wanted bananas and they didn’t eat them before they got too ripe. I completely forgot I had this recipe and good it is!
The bread is soft and moist, packed full of bananas and walnuts. The brown sugar topping is sweet and adds the perfect amount of sugar to every bite of bread. These would be great as muffins too.
3 over-ripe bananas
1/4 cup canola oil
3/4 cup white sugar
1 1/2 cup flour
pinch of salt
1 egg, beaten
1 tsp baking soda
3/4 tsp cinnamon
1/2 cup chopped pecans or walnuts
1 – 2 Tbsp brown sugar
Preheat the oven to 350ºF. Grease a loaf pan with non-stick cooking spray and set aside.
In a large bowl, mash the bananas. Add all the other ingredients except the brown sugar. Mix well until combined. Pour the batter into the prepared loaf pan.
Sprinkle the brown sugar on top in an even layer. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
Source: La Casa de Sweets
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