This recipe is adapted from the Better Homes and Gardens New Cook Book. One recipe makes one 9 x 5 x 3-inch loaf or two 7.5 x 3.5 x 2- inch loaves. OR, this time I tried making little banana breadlettes in this random mini-square baking pan I have by Wilton. And one recipe makes 12 little breadlettes in this pan.
You will need:
- 2 cups + 3 Tbsp. all-purpose flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 2 eggs
- 1-1/2 cups mashed ripe bananas (3-5 bananas)
- 1 cup + 1/4 cup brown sugar
- 1/2 cup melted butter
- 2 Tbsp. unmelted butter
- 1/3 cup chopped almonds
1. Preheat oven to 350 degrees. Butter the bottoms and sides of pan(s). In a large bowl, combine 2 cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the center of the flour mixture.
2. In a separate bowl, mix together eggs, banana, 1 cup brown sugar, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moist; batter will be lumpy. Pour batter into pans.
3. To make streusel-nut topping, combine 1/4 cup brown sugar and 3 Tbsp. flour. Cut 2 Tbsp. flour into the mixture with a pastry blender until it looks like course crumbs. Stir in almonds.
4. Bake for 50 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7.5x3.5x2-inch pans or 20 minutes for breadlette pan, or until a toothpick put in the center comes out clean. Cool in pan on wire rack for 10 minutes before removing from pan.
