Sometimes when you’re at a lager house with your favorite cousin and you both start reminiscing about how you used to bar hop back in the day, well…you drink a bottle and a half with a couple shots thrown on top for good measure and sorta’ forget to eat. Then you crawl into bed at an ‘A.M.’ of some kind and wake up around noon to grace your family with your gorgeous hangover. You’re welcome, mom and dad.
Well, let me tell you-nothing cures near starvation and possible blood alcohol poisoning like Miss Maman’s warm banana bread. I’ve been eating this bread on special occasions long before I was trying to pour a bottle of red with the cork still inserted. And though I’m not a bread lover, I promise you this bread tastes nothing like something you’d want to toast or make croutons out of.
What’s amazing about this bread is how moist it is-the ripe bananas combined with a sugar crust feels like you’re eating a cupcake. The best news is: it’s healthy for you! Bananas-check. Pecans-check. Homemade-yness…big check.
Hangover cured? [I plead the fifth ;)]
- Hand mixer
- Loaf pan
- 2 eggs
- 2 cups SIFTED flour
- 1 cup sugar
- 1/2 cup unsalted butter + 2 Tbl. more for melting
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 cup mashed VERY ripe bananas
- 1/2 cup finely chopped pecans
- Dash cinnamon
Preheat oven to 350 degrees. Cream butter and sugar in a large bowl until very smooth. Add eggs, one at a time, and mix well after each addition. Add the dry ingredients and combine thoroughly. Beat in the bananas and stir in the nuts. Pour into one regular sized loaf pan. Bake for roughly 45 min.
Cool slightly and brush with melted butter; sprinkle with cinnamon and sugar.
Keeps roughly 4-5 days outside of fridge, longer if refrigerated. If you like it warm, heat in the microwave on a low setting for about 1 min.
*Note: This bread freezes beautifully-let come to room temp. when you’d like to eat.