you know when you go to a restaurant and they have a house wine? or a house sourdough bread? those places have found the best, their favorite variation or recipe that they have adopted as their “house” drink, or their “house” bread. well, i want to start sharing my “house” recipes – basic recipes that are staples in my kitchen and in most people’s kitchens. it will be a new category you will find as you scroll down, on the right. it will include my whipped cream, these blueberry muffins, and coming soon, a chocolate chip cookie recipe that will make you kick off your shoes and do the bernie (my favorite old school dance move, in case you were looking for some random trivia on she likes to eat).
so for my first house recipe, i give you homemade banana bread. i tried these out first as muffins and wasn’t that crazy about them, but when i made them in the classic bread, i LERVED it. it’s simple in its ingredients and the addition of the ginger adds such a delicious touch. OH and it’s a one-bowl wonder.. meaning my husband jumps for joy when he sees i have made banana bread because it means less dishes for him to do.
thanks to a sweet friend of mine that brought me 6 overripe bananas, knowing that i would be able to get some use out of them, i got to make it a few times to get it just right. this is my favorite banana bread recipe and i hope it becomes yours too.
homemade spiced banana bread
makes 1 loaf
1 1/2 cups brown sugar
2 medium ripe bananas, mashed with a fork
2 1/4 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1 stick plus 2 tbsp butter, melted and cooled (about 10-15 min)
1. preheat the oven to 325. generously grease a loaf pan with butter, preferably, or non-stick spray.
2. beat eggs and sugar in a large bowl until well incorporated. with a spatula or wooden spoon, mix in mashed banana. add the flour, baking powder, baking soda, cinnamon, and ginger and mix thoroughly with a spatula until well incorporated. pour in melted butter and mix well.
3. pour into prepared loaf pan. bake for 1 hour to 1 hour 15 minutes, until toothpick inserted into the center comes out clean. let the bread cool for 15 minutes or so in the pan before cutting & serving warm with butter. (try it with the whipped butter under the cooking tips & tricks page.)