Have you ever had churros at a state fair, convention or even Disney? Hey, even Costco has them! If you have you’ll know how addictive they are!
Do you know where they came from? Some say they were first made by Spanish shepherds while up in the mountains watching their flocks. It was a simple dough to make and easy to fry on their open fires. Theirs were only sprinkled with sugar but when it arrived in the U.S. the bakers here began coating them with cinnamon sugar. Double yum!
Just thinking of those long sweet slightly crunchy doughnuts with tons of lick your fingers cinnamon sugar on the outside is making me want one! And they are definitely a kids and big kids favorite. I can even remember (way back when) my Mom & Dad buying one for my sister and I as a special treat.
So today it’s churro time mixed with banana season! And you know that I always have bananas in our house! Whether they come from our trees or the store there is always a large pile of them sitting on the counter ready to grab for a healthy snack. Sometimes those stacks get a little over ripe and I know it’s time for a baked banana something. Today it was my version of a banana bread churro. Now, I have to honestly say this is probably only slightly better for you than the fried dough but still sweet and finger-licking good. And you’ve got to take note of one of my favorite childhood memories, my cinnamon-sugar girl shaker. She’s been with me since I was a little girl and it was a favorite of my daughter too. It brings back such sweet warm memories. Anyone else have a favorite shaker they remember?
If you love banana bread you can’t pass up trying this version too!
Churro Banana Bread
- 1 cup + 1/4 cup sugar
- 1/2 cup shortening
- 2 eggs
- 2 teaspoons vanilla extract
- 3 ripe bananas, mashed
- 2 cups flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon + 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup butter, melted
Preheat oven to 350 degrees. Grease & flour loaf pan.
Crumb 1 cup sugar and shortening together in a large bowl. Add eggs and mix well. Stir in vanilla extract and mashed bananas.
In a medium bowl, combine flour, baking soda, 1 teaspoon cinnamon and salt. Pour into banana mixture and stir well.
Pour batter into prepared loaf pan and bake for 60-70 minutes. Check after 30 minutes to make sure top is not getting overly brown. If so, cover loosely with aluminum foil.
Test for doneness by inserting toothpick in center of bread. It is done if it comes out clean. Remove from oven to wire rack to cool for 15 minutes. Remove from loaf pan and finish cooling on rack.
Mix 1/4 cup sugar with 1 tablespoon cinnamon on flat cutting board or plate. Melt butter.
Brush butter on top and sides of cooled bread. Roll bread in cinnamon-sugar mixture until lightly coated. Store in a sealed ziploc bag or wrap tightly in foil.
Makes 1 loaf.
Note: Can be frozen for later use.