I feel like it’s been ages since I’ve posted a recipe. I could tell you that it’s because this particular recipe is so amazing that it deserved a few weeks’ build-up — that actually wouldn’t be a lie. But for real, I just haven’t been cooking or baking much lately… unless you count veggie dogs. I don’t, for the record. Also, how disgusting would a post about veggie dogs be?
If you’re a fan of plain old banana bread, I promise that you’ll love this variation with the granola added. You know that awesome crunch you get when you eat the top of a muffin? The one that inspires people to come up with inventions specifically to help achieve more of the crunchiness muffin tops have? That is exactly what the granola adds to this recipe: good old fashioned crunch. So unless you’re one of those people that likes to give your cereal 5 minutes to get soggy before eating it, I think you’re gonna like what this recipe’s got to give. Go ahead, bake it. I dare you to make it last more than a few days. And if you can’t, no judgement will be passed here. Mine made it 24 hours, and I live alone. Shhhhh.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter (I use Earth Balance, which is dairy-free)
- 1 cup Splenda or granulated sugar
- 2 large eggs
- 1 1/2 cups mashed overripe banana (about 3 medium)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup + 1/3 cup granola
- 1/2 cup pecans (or walnuts, if you prefer)
Directions:
- Preheat oven to 350˚F. Measure flour, baking soda, salt, pecans, and 1/2 cup granola into large bowl and stir. Set aside.
- Cream butter and sugar in medium bowl or mixer. Add eggs, one at a time, beating well after each one.
- Add bananas, lemon juice, and vanilla extract to the butter/sugar mixture. Add to flour mixture and stir until just moistened. Spread into greased loaf pan.
- Bake for 65-72 minutes, or until wooden toothpick inserted in centre comes out clean. Let stand in pan for 10 minutes before removing to wire rack to cool.
Rumour has it that you can make banana bread into french toast. Has anybody tried this? I may have a new weekend project on my hands here… you know, after I make another loaf of bread.
Recipe adapted from Mostly Muffins by Jean Paré.
