Right now, the heat index here is 108 degrees. One-hundred and eight…degrees! On days like this, I dart from my car to the doors of my house or office with an unparalleled quickness. I also pray for those who have nowhere to dart and gain greater respect for the people who work outdoors in any capacity. A day like today should not involve turning on a stove or oven…which is why I am so glad I made the dish featured in the post a while ago! Banana nut bread is a classic staple that everyone should know how to make. If you don’t or if you do and need to do better, start scrolling, friend 🙂 This bread has a little twist by the name of freshly-ground clove that amplifies the flavor so well. Spiced banana nut bread is the cooler older cousin to the normal version. This addition is new to me and I was very pleased with the result. Too much clove can sink any dish, so make sure to be light-handed with it. If you don’t have any clove in your pantry and your city is also in the throws of a heat wave that is keeping you next to the AC vent, don’t fret. Without the clove, this is still a solid, classic banana nut bread. It comes together quickly and so easily, too. I’d love to know how you add a twist to your favorite classic recipe so pleas let me know in the comments below.
I hope you’ll add this spiced banana nut bread to your arsenal. Thanks for reading!
This post is also part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Pia at Joie de Vivre and Cupcakes!
- 2 ripe bananas (the riper the easier to work with)
- 1/2 cup sugar
- 1 1/2 cups flour
- 1 eggs
- 1/3 cup butter melted
- 1/4 cup milk I use unsweetened almond
- 1/2 cup walnut pieces
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/3 teaspoon cinnamon
- dash of nutmeg
- dash of ground clove
- dash of sea salt
Preheat oven to 350 degrees. Peel bananas and mash in a large bowl. Mix in all dry ingredients.
Add wet ingredients and mix well.
Pour/spoon mixture into a greased or non-stick, medium loaf pan and bake for forty minutes or until a skewer placed in the center of the loaf comes out clean. Allow to cool for at least fifteen minutes before removing from pan.