Banana bread is generally a good idea; it’s easy to make, keeps well, and has the facade of health thanks to the bananas. Lots of people are stuck at home looking for things to bake and snacks to eat, but certain ingredients like yeast and flour are still scarce in many areas right now.
Enter banana bread! It requires no yeast and is flexible enough that the flour can easily be replaced with white whole wheat or gluten free blend. Plus, it’s delicious and will make the kitchen smell amazing.
Yield: one loaf
3-4 bananas, mashed
1/3 cup vegetable oil
1/3 cup sugar
1 teaspoon vanilla extract
1 3/4 cup flour
2 teaspoon baking powder
1/2 teaspoon baking soda
large pinch or crack of salt
1/2 teaspoon cinnamon
grated nutmeg to taste (I use around 1/4 teaspoon)
1 Tablespoon sugar
1 teaspoon nutmeg
Preheat oven to 350º F.
In medium bowl, mash bananas. Combine with oil, vanilla, and sugar. Set aside.
In large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the wet mixture and stir to combine.
Lightly grease or spray a loaf pan, then pour batter into the prepared pan (the batter will be thick). Spread evenly.
Make to topping by mixing together the Tablespoon of sugar and teaspoon of nutmeg. Sprinkle on top of batter (you may decide to use less topping, which is completely fine).
Bake at 350º F for 45-50 minutes, or until a toothpick inserted comes out clean.
Hopefully you enjoy! The topping is really what makes this incredible because it gives the top and extra sweetness, like a muffin top 🙂