Well, this morning I had a group of beautifully ripe bananas and though it was only 6:30am I just had to, I had to make banana bread. I like making my banana bread in a bundt cake pan because you never have to worry about that center that never gets cooked the over cooked edges and top. I don’t know what it is but the bundt cake pan really cooks it evenly. So here’s the deal, I love banana bread but the one with that cake texture but not tasting like cake, not to sugary but I do enjoy the flavor of sweet bananas so… I add 4 bananas to my banana bread/banana cake (I don’t know what to call it but it’s good) and cinnamon, vanilla (at least two teaspoons, I make my own vanilla extract so I tend to splurge), I use multi-grain flour so that it’s not to cakey and you have to add something acidic, a sour cream or buttermilk , I usually use 2-3 tablespoons of sour cream. Today I topped it with walnuts before placing it in the oven but most of the times I add mini chocolate chips because my kids love chocolate. I will be posting the recipe later on.
Art by Isabel 