What is funana bread? How about Fun-banana bread! I always love adding my own twist to a traditional recipe to keep it interesting! Today I will teach you how to make your own specialized version of funana bread!
Recipe of the week: Funana Bread: Banana bread with a surprise!
Original recipe: Better Homes and Gardens Cook Book 14th edition.
The story behind this recipe:
I get bored making the same thing over and over again. Don’t get me wrong, original recipes are AWESOME staples, but I like to mix it up once in a while 😉 When I don’t eat my bananas before they get overly ripe, I don’t throw them out, I let them ripen even more. Why? To make banana bread or muffins, of course! You really need to have mushable bananas to make these recipes. Trust me, its much easier that way. Today I found myself with 3 overly ripe bananas waiting to be baked. And I was feeling especially creative 🙂 So I looked in my cupboard for inspiration: nuts and dried fruit. I pulled out some sliced almonds, dried cranberries and dried currants. I decided they would make the original recipe more fun. Hence ‘funana’ bread! I encourage you to try different nuts (almonds, walnuts and pecans are awesome for baking), dried fruit (raisins, cranberries, currants etc…), and anything else you like! Maybe even chopped up dates (like date nut bread), chocolate chips (can’t go wrong with chocolate) or a combo of anything aforementioned! And any ‘quick breads’ like zucchini or apple would also work for adding some ‘fun’! Even though pumpkin bread falls into this category, I never mess with it. Too much of a pumpkin lover to let anything else shine. With that said, get baking! Make some funana bread to eat and share!
- 2 c all purpose flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon (I add 1/2 cuz I like it!)
- 1/8 tsp ground nutmeg
- 2 eggs beaten
- 1.5 c mashed ripe bananas (~3 large)
- 1 c sugar (I used organic cane sugar)
- 1/2 c vegetable oil
- Fun stuff! (I used 1/4 c sliced almonds, 1/3 c mixed dried fruit; cranberries and currants)
- 1 9x5x3″ greased pan or 2 small ones (I grease with crisco)
- 2 mixing bowls (1 lg, 1 med)
- Preheat oven to 350F. Grease bottom and all sides of loaf pan; set aside. In the large bowl, mix all the dry ingredients together: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the center of the flour mixture.
- In the medium bowl combine: eggs, banana mush, sugar and oil. Fold in ‘fun stuff’! For me that was almonds and dried fruit.
- Pour ‘wet’ mixture from step two into dry mixture from step 1. Mix until all of the dry ingredients have been incorporated and you have a lumpy final mixture.
- Bake for about an hour. Check for ‘doneness’ with a long toothpick or thin metal stick known as a cake tester. If it comes out clean (when you poke down the middle of the bread) then it is done. If not, cover it with foil and put it back in the oven for 5-10min at a time, checking regularly to prevent overcooking. Mine took 1hr 20min, so don’t feel bad if it takes longer. The recipe says it should be done within 55-60min. So maybe my oven isn’t as warm?
- Once it is done, let it cool for 10min. Then remove the bread from the pan and let it completely cool (1-2hrs) before you store it. Now EAT and I hope you enjoy!!!