Wednesday, March 23, 2022

Rosie Makes 3-Banana Bread.

I don't know what it is about bananas.  I can buy 4 or 5 of them and my family will eat them all in a day.  Or I can buy 3 of them and they'll sit on the counter forever.  They laze around until the peel turns black and alcoholic fumes emanate from them and waft about in the air.  And I just can't bring myself to throw them out.  I must use them.    So today I'm making a 3-banana bread with a streusel topping. And those bananas, just so you know, would be entirely black.

3-Banana Bread
3 very dead bananas, the deader the better
1 egg
1/2 stick unsalted butter, melted
1 cup sugar
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
Combine bananas, egg, butter, and sugar in medium bowl and beat on medium speed until combined.  
Mix flour, soda, and salt and stir into batter until just combined.
Pour into buttered 9 x 5-inch loaf pan.
Sprinkle streusel mixture evenly over top. 
Streusel mixture: 
(I didn't measure anything really.  Just eyeball it.)
3-4 TB unsalted butter, softened
1/4 cup brown sugar
1/4 cup flour
1 tsp cinnamon
1/4 cup coarsely chopped pecans
Mix all with fingers and sprinkle evenly over top of batter.
Bake in 325° oven about 1 hour, rotating pan at 30 minutes.

 Here's the batter in the loaf buttered loaf pan.
 I mix the streusel topping by hand.
Let the bread stay in the loaf pan about 15 minutes or so, then run a knife around the edges and invert onto a cooling rack.

I love this buttered and toasted for a breakfast treat.
Nice texture and crumb.

Never throw out black bananas.
  You can always make a loaf of bread or muffins.

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