Best Banana Bread Ever

All banana breads are not created equal—at least in my opinion. While I rarely eat a banana bread that I don't like, there are only a few that I love. It is important to use brown, over-ripe bananas in order to get the best flavor out of the bread. I think my subconscious often helps me to “forget” that I bought bananas so that they go brown on my kitchen counter, leaving no other option but to put them to use in a loaf of banana bread.

Banana Bread

1/3 cup melted butter

2 over-ripe bananas, mashed

1 cup brown sugar

1 egg

1 ½ cups whole wheat flour

1 tsp baking soda

¼ tsp ground cinnamon

¼ tsp ground ginger

1/8 tsp ground clove

1/8 tsp ground nutmeg

¼ tsp salt

1 tsp vanilla

Preheat the oven to 350 degrees. In a saucepan or microwave, melt the butter. In a large mixing bowl, peal and mash the bananas. Stir in the butter. Add the brown sugar and vanilla and mix. Add the egg, stir until well blended. Add the flour, baking soda, cinnamon, ginger, clove, nutmeg, and salt. Mix until all ingredients are incorporated.

Grease a 9 x 4 inch bread pan. Pour the batter into the pan, it should come about ¾ of the way up the sides. Put in the oven and cook for 45 minutes, check. If the middle of the loaf is firm and springs back when touched, remove from oven. If not, cook for another 10-20 minutes checking frequently. (Cook time will vary in every oven.) When done, remove from oven and let cool 5 minutes. Take out of loaf pan and cool—slice up and eat warm!

Yield: 1 delicious loaf