I love the library! I have borrowed many cookbooks lately, Back in the Day Bakery is one that I would buy. There are so many recipes in it that look and sound amazing. The first recipe I tried was chocolate chip cookies which baked up really thin and flat, but the flavor was one of the best I have tried. I will have to make those again, and hopefully work out the kinks so I can bake a batch worthy of photographing…
Anyway, onto the bread – it bakes up with a dense crumb, but it’s not at all tough or chewy. I didn’t have any mace on hand (who does?), but I replaced it for freshly grated nutmeg instead. Thanks for reading, enjoy!
Brown Sugar Banana Bread – from The Back in the Day Bakery
- 2 cups AP flour
- 3/4 cup light brown sugar
- 3/4 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground mace (I used nutmeg instead)
- 1/2 tsp ground cinnamon
- 1 1/4 pecans, toasted and chopped (I omitted)
- 1 1/2 cups well mashed, very ripe bananas (about 3)
- 1/4 cup sour cream
- 2 large eggs
- 6 TBSP unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 2 TBSP dark brown sugar for sprinkling (optional)
Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Lightly spray a 9 x 5 inch loaf pan and line the bottom with parchment.
In a large mixing bowl, whisk together the flour, light brown sugar, baking soda, salt, mace, cinnamon and pecans; set aside.
In a medium bowl, mix the mashed bananas, sour cream, eggs, butter and vanilla with a sturdy wooden spoon. Gently fold the banana mixture into the flour mixture until just combined.
Scrape the batter into the prepared loaf pan, spreading it evenly with a spatula. If using, sprinkle the dark brown sugar on top of the loaf. Bake for 45 to 55 minutes, or until the loaf is golden brown and a toothpick inserted in the center of the loaf comes out clean. Cool the bread in the loaf pan for 5 to 10 minutes, then transfer to a wire rack.
Serve warm or at room temperature. Wrapped in parchment, the bread will keep at room temperature for up to 3 days.
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