This recipe was a happy-accident! :) i just love when those happen! Essentially, I added egg to the peanut-buttercream frosting in my last recipe, and once i saw the texture, I knew it was time to start over! So, I moved these ingredients aside and added a few more, and voila! A not-too-sweet version of banana bread, perfect for breakfast or a mid-day snack! Makes 16 servings (or cut it 5 rows by 5 columns for bite-size treats!)
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Heat oven to 375 degrees. Beat 3 room temperature eggs with an electric mixer (i use my prized kitchenaid stand-mixer) for 5 minute on a medium-high speed.
Cut a stick of room-temperature butter into 1/2 teaspoon chunks and mix with the eggs on a high speed for 5 minutes.
add 1 cup of confectioners' sugar, and 1 tsp of vanilla. it will look like a soft yellow cottage cheese. (This is the moment I knew this would never reach its destiny as frosting!)
add 1 cup flour, 1/2 cup brown sugar, one banana, 1/2 cup walnuts or pecans, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon cinnamon (optional). Mix until all ingredients are incorporated, scraping sides with a rubber spatula.
Grease the bottom of a 9" x 9" square baking dish. Cover the bottom in parchment paper, and grease the exposed side of the paper. Pour in batter. Bake at 375 for about 15 minutes. Flip onto a cooling rack and remove parchment. Serve warm with honey-cinnamon butter. Yum!
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