For the last year or so, I have made a hobby of baking & sending everything I bake to work with my husband. He’s a 3rd shift police officer & I work 24 hour shifts, but I only work about 8 shifts per month so I’m left with a lot of free time. All of my time off & hubby’s daytime sleeping left me quite bored! I finally rediscovered my love for baking, which was therapeutic for me to say the least. On my weeks off, I would try to bake the police department something every few days. It got to where his coworkers started to ask if I sent whatever baked goods were sitting there during roll call before they would eat them. Then eventually started requesting I make certain things & asking when I was making them something again, if it was my week to work & I hadn’t sent them anything in a few days. Now I try to send them something everyday or at least every other day when I’m not working.
Of course, my hubby has always sampled everything I make before I send it to his work. If it is something he is particularly impressed with, he takes it to his lieutenant’s office when he gets to work & tells him he has to try it. His lieutenant always goes to get a cup of coffee before he sits down to enjoy whatever it is. His lieutenant’s absolute favorite thing I’ve ever made is banana nut bread. He loves it so much that I’ve started making him his own loaf every time I make banana bread. When I used to send him a mini loaf, he would usually eat the entire thing before the night was over so I send him a big one now. He even drove from his house once to meet my hubby to get a loaf. I sent an extra loaf thinking he was working & he wasn’t, so he came in to get it. This banana bread is that good! If I have it at home, I eat it & eat way more of it than I should, so I always try to make it when Hubby is working so it can go to work with him. If not, I’ll eventually eat all of it! It’s so good; just make sure you have someone to share it with before you make it!
Banana Bread Recipe
¾ cup salted butter
1 ½ cup granulated sugar
1 ½ cup dark brown sugar
6 ripe bananas peeled & mashed (Tip: if your bananas aren’t ripe. Place them on a sheet pan & bake them at 300 degrees for 40 minutes)
16 oz. sour cream
1 tablespoon pure vanilla extract
½ teaspoon salt
1 tablespoon baking soda
4 ½ cups all-purpose flour
1 tablespoon cinnamon
1 cup of chopped walnuts or chocolate chips
¼ cup butter
¼ cup dark brown sugar
2 tablespoons granulated sugar
1 teaspoon cinnamon
¾ cup all-purpose flour
Preheat oven to 325 degrees. Cook butter for the bread & the topping in the microwave or on the stovetop until golden brown & it has a nutty scent. (Tip: Brown 2 sticks of butter or 1 cup & then measure out what you need for the bread & for the topping.) Set aside to cool.
Make crumb topping by combining the browned butter, sugar, cinnamon & lastly the flour. Set aside.
Prepare 2-3 loaf pans with flour baking spray. Combine the salt, baking soda, flour & cinnamon in a bowl & whisk together. Set aside.
Pour butter into the mixing bowl of a stand mixer with the paddle attachment attached. Add in granulated sugar & brown sugar, mixing to combine. Mix in the eggs, bananas, sour cream, & vanilla. Gradually add in the dry ingredients. Mix until just combined. Stir in walnuts or chocolate chips.
Pour batter into prepared pans. Top with crumb topping & then sprinkle sugar on top of that.
Bake at 325 degrees for 1 hour- 1 hour 20 minutes, until a toothpick inserted comes out clean. (Tip: You may need to cover the top with aluminum foil if the top starts getting too brown before it is cooked completely.) Cool in the pans for about 15 minutes before removing & cooling completely on wire racks.
Enjoy with a big cup of Blue Angel Coffee!
~Baking Badge Wife~