I was assigned to Karen’s blog, Cinnamon Freud, for the Secret Recipe Club this month. She’s a counseling psychology doctoral student who also loves to cook and bake. How genius is her blog name?! I know she must get that a lot, but it’s true. Genius.
So anyway, last month I chose banana bread for my SRC assignment and Debra suggested I do banana bread every month because of my outrageous obsession with it. Although I didn’t intend to take her up on that challenge, as soon as I received my SRC assignment, I looked to see if Karen had a banana bread recipe, because I had a bunch of bananas that were really overripe and needing to be used. And she did – this recipe, in fact. I made this bread the same day I received my assignment – the quickest I’ve ever done it!
Since she simply called it banana bread, and I have way too many banana recipes on my blog to call it just banana bread, I added her blog name into it. I couldn’t resist – it’s just so catchy! :) My second choice for this bread’s name would be “Dessert Banana Bread.” This bread has more sugar than normal (which I totally am on board with – the more sugar the better, as far as I’m concerned), making it a bit more indulgent and appropriate for dessert…with a scoop of ice cream and caramel sauce on top, of course. haha! ;) Oh and I have to tell you this bread is excellent with black walnuts. I made one plain, one with black walnuts. They were beautiful – sweet, dense, soft & velvety, just perfect. These disappeared FAST – a definite winner!
Cinnamon Freud Banana Bread
Printable recipe with picture
3 1/2 cups all purpose flour
3 cups granulated sugar
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon cinnamon
1-2 cups mix-ins (nuts, chocolate chips, etc)
4 eggs, room temperature
1 cup vegetable oil
2/3 cup water
1 1/2 cups mashed bananas (about 3 bananas)
Preheat oven to 350°F. Grease 2 loaf pans and set aside.
In a large bowl combine flour, sugar, salt, baking soda, nutmeg, cinnamon, and any mix-ins you want to add. In a separate bowl, whisk eggs until blended, then add the remaining ingredients, beating until combined. Add approximately 1/4 cup dry ingredients into the wet. Mix until just combined. Repeat with remaining dry ingredients.
Spread into prepared loaf pans & bake for 55-70 minutes, until golden brown and a toothpick inserted in center comes out clean or with a few moist crumbs. Remove from pans and cool completely on wire racks.
Recipe source: Cinnamon Freud
I usually keep my recipe posts and baby posts totally separate, but since I haven’t been posting very much period, I just can’t resist including some baby love. :) Here he is being a cloth diaper and baby leg warmers model. :D
Be sure to check out the other Group C Secret Recipe Club contributions this month by clicking the linky frog below!