Everyone’s baking banana bread during this Covid-19 Quarantine.
Do I happen to have a Banana Bread recipe? Of course I do!
You’re welcome.
Quarantine Banana Bread Recipe
Preheat oven to 350 degrees
Prep a loaf pan with butter/flour or comparable spray. I use Baker’s Joy.
Ingredients
½ cup (1 stick) unsalted butter, softened
1 Cup of lightly packed light brown sugar
1 Tbls granulated sugar
1/2 tsp ground cinnamon
2 large eggs, beaten
3 ripe bananas, smooshed
1 ½ Cup of All-Purpose Flour
1 tsp. baking soda
½ tsp salt
1 tsp Cruzan Blackstrap rum
¼ cup of chopped pecans, optional
Directions:
With a mixer, cream the butter on medium speed. Then add in the sugars and cinnamon. Mix on medium until blended.
Add in beaten eggs and bananas.
Slow the mixer to medium-low
Add the flour mixture in small increments, until completely mixed.
(Be sure to periodically stop and scrape down the sides of the bowl.)
With the mixer still on low, add in the rum.
Remove bowl from mixing stand and fold in pecans.
Pour the batter into the prepped loaf pan.
Bake for 55 minutes at 350 degrees.
After 45 minutes of baking, cover loaf pan with aluminum foil to prevent overcooked edges.
Continue baking for the remaining 10 minutes.
Remove from oven, let stand for a few minutes. Turn baked loaf onto a cooling rack to cool completely.
Slice and serve.
This is an excellent breakfast when sliced, toasted and topped with peanut butter.