Banana Bread

Nobody likes wasted bananas, so do this instead of throwing away your spoiled bananas. This is a basic banana bread recipe with a couple of my personal tweaks that really take it over the top. If you have bananas going bad, freeze them until you save four of them to make this.

Time: 1 hr

Yield: 1 loaf

Ingredients

  •  1 stick butter (softened if possible)
  •  ½ cup white sugar
  •  ½ cup brown sugar
  •  2 eggs
  •  4 old or VERY ripe bananas (You can get away with 3, but trust me you want 4.)
  •  1 ½ cup flour
  •  1 teaspoon baking powder or soda
  •  Dash of salt
  •  Dash of vanilla (Optional, but recommended)
  •  Dash of cinnamon (Optional, but recommended)

Directions

1. Preheat oven to 350 F. While waiting for the oven, cream together the butter and sugar in a large bowl until it resembles crumbs.

2. Add the eggs and squeeze your bananas into the bowl. Mix until everything is well incorporated.

3. Add all of your dry ingredients and the vanilla to the bowl. Mix it until everything is just combined. Don’t overmix, otherwise you end up with tough bread, and nobody wants that.

4. Spray and flour your loaf pan or muffin pan or whatever you decide to cook this in. As long as it has enough overhead clearance to grow without making a mess, you’re good to go. Pour in the mixture.

5. Bake at 350 for 50 minutes. At the 50 minute mark check to see if the edges are slightly crispy. To be completely sure, stick a toothpick in the center of the loaf and if it comes back clean, it’s ready. Allow bread to cool before serving.

Pro Tips & Notes

– You really want to use spoiled or near spoiled bananas. They’re sweeter and will give you the best banana flavor. If you’re in a pinch and need to make this but only have fresh bananas, you can put the bananas in the oven at 300 for 30 minutes and try to speed up the ripening process, but keep in mind, this basically cooks your bananas.

– If your bananas were in the freezer, let them come to room temperature before cooking.

– I really recommend a loaf pan or a muffin tray for this rather than a baking pan. Use what you have, but those are your best bets for not making a mess in your oven.

– This will last in the fridge at least a week.

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