For reals. This is the BEST banana bread I've ever eaten.
Every time I go home my mom pulls out all the bananas she's saved and demands I make this.
And, if you use whole wheat flour and whatever kind of fancy healthy butter you like it's not too awful for you!
Cinnamon Almond Banana Bread
Recipe adapted from: Amandeline
1 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of cinnamon
1/2 Cup of butter, or fancy healthy fake butter--softened
3/4 Cup of brown sugar
6-7 medium mashed ripened bananas
Almond slices (optional)
Preheat your oven to 350 Degrees Celsius. Grease whatever size pan you are using, you can use a 9x5 and have one big one, or an 8x5 and make two, or do what I did and make three small loaves! (Baking times will need to be slightly adjusted depending on pan size)
In a separate bowl, use a mixer to cream together the brown sugar and butter. (If you are a poor college student cooking out of your friends dorm and don't have a mixer you can melt the butter, mix the two, and place in the fridge for a little while to let it firm up a bit)
Stir in the eggs and mashed bananas until fully incorporated.
Stir the flour mixture into the banana mixture until just moistened, be careful not to over mix.
Pour the batter into the pan of choice and sprinkle with the almond slices if you are using them. (I like to break the slices up a bit before I put them on top.)
If you are using one big pan, bake in in the oven for about 60-65 minutes. If using two pans I'd start it out at 40-45 minutes and go from there, and we found that using the tiny pan to make three took about 35 minutes each. Always check with a knife or toothpick to make sure it's baked through though.
Eat it fresh out of the oven for the most wonderful deliciousness. But hurry, because it definitely won't last long!