Last weekend was semester beginning. It was so interesting because we had a communication and negotiation workshop on Saturday. We learned some helpful strategies to communicate effectively.
And with starting off the semester, I’m already on a higher stress level because I have to learn for five exams at the same time. All of them are in the last week of April. And believe me, it’s a lot to learn for all of this exams.
But I have to admit that such situations have a huge impact on my motivation level, it literally pushes me forward in a positive way. Maybe because I’m willing to develop myself continuously.
Anyway. Let’s talk about something delicious and head right into the main subject for today: Banana Bread. A really delicious Banana Bread.
It’s moist on the inside and crisp on the top. I don’t like dry Banana Bread where you need to drink a pint of milk to get it down your throat. I like it soft and juicy.
I’ve tried this recipe a couple of times with a little bit of an adjustment in each step. I’m not satisfied to make a good Banana Bread. It has to be the BEST Banana Bread.
The first few versions had less amount of bananas. This resulted in a dry center. Then with adding more bananas, I noticed a huge difference in consistency. Then I was playing around with adding vinegar, rum, cinnamon, nutmeg, and coconut flakes. I’m finally ended up with adding a bit of rum and also adding coconut flakes. I also substituted a bit of white sugar with brown sugar.
The result turns out just great. Adding more of bananas, coconut flakes, a bit of rum, cinnamon, and brown sugar caused a moist and perfect crumb with a deep flavor of bananas. The ingredients were chosen just to support the banana flavor. Then sprinkle brown sugar on top ended up in a super crispy crust on top. Delicious!
With talking just about the flavor and consistency of this wonderful Banana Bread let me also mention that you just need one bowl and 10 minutes to make. Insanely easy – quick & delicious!
If you try this moist and soft Banana Bread recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! I would love to seeeee!
- 14 oz peeled brown bananas
- 2 cups flour
- 1 tsp baking powder
- 1/8 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup butter
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 tbsp rum
- 1/2 cup coconut flakes
- 1 tbsp brown sugar
- Preheat oven to 375°F (180°C).
- Line a 5x9 inch bread form with parchment paper and let it hang over around the edges to lift them out of the baking form after baking easily.
- Mash bananas and set aside. Combine flour, baking powder, cinnamon and salt in a small bowl and set aside.
- Mix butter with white and brown sugar with a handheld or stand mixer fitted with a paddle attachment until creamy for about 1-2 minutes. Then add rum and stir just until combined.
- Add mashed banana and flour mixture alternately in 2-3 batches with starting and ending with the bananas. Mix just until combined.
- Then stir in coconut flakes with a wooden spoon just until combined.
Transfer dough into prepared pan, sprinkle with 1 tbsp brown sugar and bake for about 55-60 minutes until a toothpick in the center comes out clean. Let cool on a wire rack.
- Store in an airtight box at room temperature up to 3 days.
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