2¼ cups all-purpose flour
1½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
½ cup butter, room temperature
¾ cup brown sugar
2 extra-large eggs
1 teaspoon vanilla extract
2 ⅓ cups mashed overripe bananas
½ cup fresh blueberries
½ cup pecan, optional
Preheat the oven to 350º F. Lightly grease a 9×5 inch loaf pan, sprinkle some flour over and set aside.
In a large bowl, combine flour, baking soda, cinnamon, nutmeg, ginger and salt. In a separate bowl, cream together the butter, sugar, eggs and vanilla for 1 to 2 minutes. Mix in the flour mixture and beat until blended, about 2 minutes. Fold in mashed bananas, blueberries and pecan, if using. Pour batter into prepared loaf pan. Bake for 60 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack and let cool. Slice the bread and serve. Enjoy!
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans, finely chopped
Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for 3 minutes until fluffy banana creamy. Add the melted butter, eggs, and vanilla, beat well. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.
Confectioner Sugar Glaze:
3/4 cup sugar
1 teaspoon vanilla extract
3 tablespoons water
In a bowl, combine all ingredients and mix until smooth. Drizzle the bread with the glaze and let harden slightly then serve.
A plate of “Pan de Sal” given by a friend, from Oklahoma City.
These are just buns, I know, and there’s nothing really fancy here. I just could not resist myself from sharing this famous Philippines breakfast stuff that “everyone” loves. Pan de Sal is what we call a “typical Filipino munch-on breakfast” bread. This and coffee, and this duo pretty much get along well. They may look plain and boring but I guess, wait ’til you taste ’em because this stuff is certainly addicting. -Thanks, Ate Rhoda! You brought a “typical morning coffee routine” to our Texas home for a moment. 🙂
Being a (former) Filipina, I am so used to having this “duo” back in the Philippines since my toddler days. And it’s been awhile since I had it last time. The bread is called Pan de Sal or Pandesal and is the most popular yeast-raised bread in my native country, Philippines. Individual loaves are shaped like garrison caps due to its unique method of forming. The dough is rolled into long logs like french bread, and are rolled in fine fresh bread crumbs. These are then cut into portions and are allowed to rise often times on pans and baked. These are actually pretty good if they are done right. Its taste and texture closely resemble of the American dinner wheat rolls sans bred crumbs, in my opinion.
This breakfast usually serves with typical American-like breakfast, and some people prefers to have ’em just as it is shown in the picture. They’d dip the bread into the coffee and eat it as is. It may sound weird for some, but really, it isn’t. Lol.
My husband actually liked the Pan de Sal himself, so I would probably be making this one soon, and in fact, hubby has been hinting me already. Guess, I’ll be finding myself “rolling” in the kitchen very soon. Haha!
Happy Breakfast Everyone! 🙂