The Broadmoor Hotel is a five star hotel in Colorado Springs. It oozes luxury and elegance and the minute I saw it, I was enchanted. I’ve only stayed there once and it lived up to all of my expectations. I told my hubby that I would gladly work there (They have a culinary apprenticeship program). Maybe in another season of my life…
This recipe was included in their Spring brochure that they sent us. I tweaked it a little bit because I thought it was a little too indulgent. (Two cups of sugar and three eggs seemed excessive, don’t you think?) I was really pleased with my modifications and I honestly can’t stop eating this bread! I baked about 4 loaves in a week…needless to say, I’ve had to hit the gym a little harder this week!
Broadmoor Banana Bread
- 3 cups flour
- 1 1/3 cups sugar
- 3 teaspoons cinnamon
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of salt
- 2 eggs
- 1/2 cup canola oil
- 1/2 cup unsweetened cinnamon applesauce
- 1 teaspoon pure vanilla extract
- 2 cups banana, ripened, mashed
- 1 cup walnuts (optional)
Preheat oven to 350 degrees.
In large bowl, whisk flour, sugar, cinnamon, baking soda, baking powder and salt. In a separate bowl, using a hand held mixer, combine eggs, oil, applesauce, vanilla and banana. Add dry ingredients to wet ingredients and mix thoroughly on low speed. Add walnuts if desired and combine. Divide batter evenly into two greased loaf pans.
Bake for approximately 45-50 minutes or until a knife inserted into the center comes out clean.Tags: American, Baking, Bread, Breakfast