Tiny New York Kitchen: Weekend Banana Bread

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By Victoria Hart Glavin of Tiny New York Kitchen

When I have a busy weekend ahead I like to have breakfast items that are no-fuss. My Weekend Banana Bread fits the bill perfectly. Pour a large cup of coffee, slice off a couple of pieces of banana bread, slather with butter and marmalade, and I’m ready to take on the weekend.

Ingredients

1 1/2 Cups Unbleached Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Ground Nutmeg

1/3 Cup Butter (Melted)

1/2 Cup Light Brown Sugar

1/2 Cup Sugar

1 Egg (Beaten)

3 Medium Rip Bananas (Mashed)

1 1/2 Cups Walnuts (Finely Chopped) – Optional

Move your oven rack to the middle position. Preheat oven to 350 degrees.  Line bottom and ends of a 9 x 5 x3 inch loaf pan with a single strip of parchment paper. Coat pan and paper liner with olive oil or vegetable spray. Set aside. In large-size bowl sift together flour, baking soda, kosher salt, and ground nutmeg.

In separate large-size bowl cream butter, brown sugar, and sugar with mixer on medium speed. Add egg and bananas. Beat to combine. Add flour mixture and fold in nuts. Mix just until combined.

Pour batter into prepared loaf pan. Place on middle rack in oven and bake 50 minutes until done. Remember that each oven heats differently.

Remove from oven and let sit in loaf pan for 15 minutes before removing. Remove from pan and transfer to wire cooling rack. Cool completely. Serve with butter and orange marmalade.

Makes About 14 Slices.

Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 70 Minutes
“Work With What You Got!”


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

 

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