Banana Bread

This simple bread is a great way to use some seriously ripe bananas. Over ripe bananas are really the best to use in breads and muffins. The flavor and aroma is intense, although not very attractive-thus using for this application is perfect.
Most recipes don't really include many spices; but I like to include cinnamon, nutmeg, clove and allspice to give this bread some added interest. These spices, used in small quantities, create a more complex flavor profile. I also add dried cranberries, this can be omitted or substituted with raisins, dates or other dried fruit preferences. I also added a crumb topping, which you don't have to have, but I think it adds texture and eye appeal to the finished product.

Banana Bread

Banana Bread

• 4 Bananas, mashed
• 1 Egg
• 1 cup Sugar
• 1 tsp. Vanilla
• 1/4 cup Butter
• 1 tsp. Baking soda
• 1/2 cup dried Cranberries
• 1 1/2 cups Flour
• pinch of Clove
• 1/2 tsp. Cinnamon
• 1/4 tsp. Nutmeg
• 1/4 tsp. Allspice

Preheat the oven to 400 degrees. Combine all ingredients, except the butter into a mixing bowl. Place the butter in the loaf pan and place into the oven to melt. Once melted, brush the sides and coat the bottom of the pan with the butter and then pour the excess into the bowl with the other ingredients. Mix thoroughly and place into the oven to bake. If using the crumb topping, sprinkle onto the top before placing into the oven. Bake about an 1 hour and 15 minutes or until a toothpick comes out moist but not wet and it has browned. Yield: 1 loaf.

Crumb Topping

• 3 tbsp. Butter
• 1/4 cup Flour
• 1/4 cup Oats
• Pinch of Cinnamon and Nutmeg

Combine all ingredients and rub the butter to form "crumbs", allowing the other ingredients to adhere together. Sprinkle onto the top of the bread and bake as directed above. Yield: crumbs for 1 loaf.