Cinnamon Banana Bread

I have been craving banana bread lately and I looked in my freezer and found exactly what I was looking for! SIX browned and frozen bananas! Double recipe of Banana Bread - here I come! I am using my mom's recipe for Banana Nut Bread but I am adding a little twist a friend of mine introduced me to - cinnamon sugar! 

Check your pantry, here are your ingredients for the Banana Nut Bread (for a single recipe - I am going to make a double recipe):  

1 cup sugar

1/2 cup crisco

1 teaspoon baking soda

1 tablespoon sour milk

3 bananas, mashed

1/2 cup of walnuts

2 cups flour

1/2 teaspoon salt

Beat sugar and crisco together. 

Add the baking soda to the sour milk and add this mixture to your sugar and crisco. Blend well. 

Add the nuts and bananas and mix. 

Add the flour and salt. Mix well. 

Spoon dough into one large (greased and floured) bread pan, or two small (greased and floured) bread pans. If you want to do the CINNAMON Banana Nut Bread - Mix cinnamon and sugar in a small bowl. Instead of pouring the dough into greased and floured bread pans, substitute the cinnamon-sugar mixture instead of the flour. After the dough is in the pans, sprinkle a little more cinnamon-sugar onto the top of the breads before putting them in the oven. 

Bake at 350 for about an hour, or until browned on the top. Remove from the oven and lay pans on their sides to cool some before removing the breads to cool the rest of the way (allow bread to cool on its side out of the pans as well).  

I chose to make muffin toppers and mini-loaves instead of whole loaves of bread. My double recipe made 12 muffin toppers and 8 mini-loaves. The muffin toppers only took 13 minutes to bake and the mini-loaves took 30 minutes. 

As an extra sweet treat, mix a little powdered sugar and milk together to make a thin frosting/glaze. Drizzle over a slice of bread for a more cake-like dessert.

 

mmmmm!

- Kim