The boy loves both bananas and bread, so I wanted to try something fun that would both celebrate Canada Day and make the house smell great: Brown Sugar Banana Bread!
- 80g melted butter
- 150g brown sugar (packed)
- 2 eggs
- 15mL vanilla extract
- 4 pureed bananas
- 250g unbleached pastry flour
- 8g baking powder
- 5g salt
- 75g chopped pecans
- 50g brown sugar (packed)
- 25g soft butter
- 5g kosher salt
Let's get the topping made first. In a small bowl, combine all of the ingredients for the topping and set it aside.
For the bread, pre-heat the oven to 180˚C and get a 25cm baking pan greased or (ideally) lined with baking paper. Now we can sift the flour, baking powder, and salt tother, setting them aside when done. Using a mixing bowl, combine the butter and brown sugar until evenly consistent, then add the vanilla extract and eggs. It's better to add the eggs one at a time, scraping down the sides of the bowl each time to ensure everything is mixed together just right. Next up we add half of the flour mixture from before to the liquid mixture, followed by the banana puree. Again, scrape down the sides of the bowl to ensure a consistent mixture, otherwise you'll get bits of dry stuff in your bread that is no fun to find. When everything is generally mixed together, add in the last of the sifted flour bowl and continue mixing until well combined. This is also the time to bring in the pecans.
Once this is ready for baking, pour the batter into the prepared pan and smooth the top. Take the topping mix from earlier and spread that over the batter using a large table spoon or something that generally is not a finger. From there, place the pan into the oven and let it bake for a good hour, doing the "toothpick test" every so often after the first 50 minutes of baking. When the toothpick comes up clean, it's done.
Let the bread cool for half and hour and enjoy the look of envy your neighbours display while walking past the house, because you now have the freshest banana bread in town.
This recipe is something I've had in my notes for a while and it's gone through a couple of modifications over the years as I've gotten older and my tolerance for sweets has diminished. The original recipe called for 225g of brown sugar and 90g of butter in the bread, but that's far too much for me. Feel free to adjust the numbers to your liking.