• Chef Nigel Henderson

Banana Bread Recipe

Updated: 5 days ago

Well I definitely have a lot of time on my hands so here's another recipe from the quarantine kitchen in Inglewood (Never to be referred to as I-Wood). We had some bananas donated from a good friend and they were going to go bad. In the spirit of not wasting anything at this time, so I decided to make bread. Go ahead and add some flare to the top (I made a crushed walnut cinnamon sugar glaze), the possibilities are endless!


Ingredients 2 cups All purpose flour 1 tsp Baking soda 2 tsp Salt 2 Eggs 3 bananas Very ripe 1-1/3 cups Sugar 2/3 cup Olive oil 2/3 cup Milk 2 tsp Vanilla extract Zest of 1 orange 1/2 tsp Ground Cinnamon 1/2 tsp Ground Nutmeg 1 Cup of Crushed Walnuts (for topping) 1/2 cup Finely chopped chocolate again, optional, but really not Directions Spray a medium-sized loaf pan (about 9″x5″) with non stick or line parchment paper and preheat the oven to 350F.
 Combine all dry ingredients together (minus the sugar) in a large mixing bowl. In a separate bowl mash the bananas with the sugar until creamy. Whisk in the eggs, oil, milk and vanilla and all your optional flavors.
 Stir in the dry ingredients until just combined. Pour into prepared pan and bake for 45 minutes to 1 hour, or until the center no longer sinks when you poke it. Flourish!


*I adapted the initial recipe from The Gourmandise School, but added my lil funk to it!

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