I woke on this Sunday morning to the mouthwatering aroma of a quick and easy breakfast bread which Susan frequently makes when cold cereal just won’t cut it. I call it her “Bonanza Bread”, but it’s actually a very flavorful banana bread made from a recipe she developed by adding a few unexpected ingredients – hence the rustic chic moniker. Try it for your next breakfast, brunch or rustic chic snack.
Makes one 8-1/2″ x 4-1/2″ loaf.
All ingredients should be at room temperature.
Preheat oven to 350 degrees.
Grease a 8-1/2″ long bread loaf pan.
Sift together the dry ingredients into a small bowl:
1-3/4 cups all purpose flour
2-1/4 tsp. fresh double-acting baking powder
1/2 tsp. salt
1 tsp. cinnamon
In a larger bowl, blend the following ingredients until creamy:
1/3 cup butter
2/3 cup sugar
1 tsp. pure vanilla extract
Then beat in:
2 large eggs
1 to 1-1/4 cups very ripe bananas (Use 2 large bananas or 3 small ones. They should have black on their skins and be very soft.)
Add the dry ingredients in about 4 equal parts to the creamy batter. Beat the batter after each addition until smooth.
Then fold in:
1/2 cup coarsely chopped pecans or walnuts
(For a nice twist, you can also fold in 1/4 cup of chocolate chip morsels at this stage.)
Place the batter into the greased loaf pan and make sure the batter is level. Bake for about 1 hour or until a wooden skewer inserted into the center of the loaf comes out clean. Let cool in pan on rack for 15 – 20 minutes. Turn the loaf out of its pan and let cool on a wire rack before slicing.
The most difficult aspect of baking Bonanza Bread is waiting for it to cool before you can polish it off. On the bright side, the waiting time provides an ideal window for yet another rustic chic photo op.
All photos by Joel Woodard