How are you all? I trust that everything is fine. 🙂
So, Mother’s Day went by on Sunday (Happy Belated Mother’s Day to all my mother-readers). Unfortunately for me, my mom was not here to celebrate with this year. She currently lives in New York and I in Trinidad. Although the day was a bit sad for me as I reflected on all the good times that my mom and I shared, I had another mommy to celebrate with, my AMAZING mother-in-law. Since my husband and I started dating back in 2007 I have considered her my second mom and I love her dearly!
The dessert that I made for her on Mother’s Day was actually the recipe that I was going to share with you this week. Unfortunately, I didn’t get time to take enough pictures (I do have two on Instagram, so you can check those out if you wish) and all that jazz. Meh. What does this have to do with the story? Why, everything of course!
So after I started contemplating “What I should bake to share with you all?” I walked into the kitchen and there I saw, just sitting there, three VERY ripe bananas. Now, I don’t know about you but, when I saw the bananas, the first thing I thought of was Banana bread.
I instantly went to my “go-to-gal”, Sally McKenney, the author of Sally’s Baking Addiction online blog. There I found a recipe for Cinnamon Swirl Banana Bread.This banana bread is heavenly! Super moist, super tasty, superbly superb! Ahhhh, it’s quite awesome!
Anyway, for this recipe I used the same amount of ingredients and followed the directions as I went along but Sally used a 9×5 loaf tin while I used mini loaf tins.
As usual the recipe and photos are below.
Happy baking everyone!
- 2 cups (250g) All purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (100g) light brown sugar
- 4 Tablespoons (60g) unsalted butter, softened to room temperature
- 2 large eggs
- 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
- 1/3 cup (80g) plain or vanilla yogurt
- 1 teaspoon vanilla extract
- 1/4 cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (60g) powdered sugar, sifted
- 1 Tablespoon (15ml) heavy cream (or half-and-half or milk)
- Preheat oven to 350F. Spray mini loaf pan with cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla. Slowly add in the dry ingredients. Please do not over-mix just fold until everything is incorporated. The batter will be thick.
- Spoon about 2 tablespoons of batter in the individual spaces. Sprinkle with cinnamon-sugar swirl mixture. Top with about 1 Tablespoon of batter. My oven is wacky at times so mine took about 25 Minutes to bake. My advise is to use a wooden pick and if the center comes out clean then it should be removed from the oven. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
- While the bread is cooling, make the glaze in a small bowl by combining the powdered sugar and heavy cream. Add more powdered sugar until you reached desired thickness. Drizzle over banana bread. Bread will stay fresh and moist at room temperature for up to 10 days in an airtight container.