Fall Spice #BananaBread by Ellie Alexander

Are you tired of everything pumpkin and apple spice yet? No? To be honest, I don’t think I could ever grow tired of fall’s bountiful flavors. I say bring on the cinnamon and nutmeg! 

As we inch closer to the holidays, I’m already planning ahead for lots of friends and family visits. Whenever I have a few minutes to spare or am testing new recipes in my kitchen, I try to bake ahead. That’s the inspiration for this fall spice banana bread. I had a bunch of bananas that were overripe, so I gave my favorite banana bread recipe a fall twist. I’m making extra batches and freezing them so that when I have guests in the weeks ahead I’ll have plenty of homemade bread to share.



Fall Spice Banana Bread:

Ingredients:
½ cup butter
¾ cups brown sugar
2 eggs
1 teaspoon rum extract
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
3 overripe bananas

Directions:
Preheat oven to 350 degrees. In a mixer, combine butter, brown sugar, rum extract, and eggs and mix on medium until creamy. Turn mixer to low and add dry ingredients. Stir in bananas and mix just enough to moisten.

Coat a 9 x 5 inch loaf pan with baking spread and spread the batter into the pan. Bake at 350 degrees for 50-60 minutes or until the loaf is golden brown. Cool bread for 15 minutes, then invert and turn onto a cooling rack.

I’m so excited to have not one but two new books out in the world! A CUP OF HOLIDAY FEAR, the 10th book in the Bakeshop Mysteries and BEYOND A REASONABLE STOUT, the 3rd book in the Sloan Krause Mysteries.

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