Really Eating

Banana Bread

Posted in Recipes by Bethany on October 22, 2011

This is my go-to recipe for banana bread. I’ve tried a handful of different recipes, often willing to see if a tweak in this ingredient or the additional of that ingredient will convert me from this one, but alas, I always come back to the original.

It probably also has something to do with the fact that this recipe doesn’t call for any ingredients out of the ordinary–no sour cream, no buttermilk, etc. If anything, when I have a craving for banana bread, I sometimes don’t have the 3-4 over-ripe bananas I need to make it!

I buy a bunch of organic bananas almost every week and sometimes we can’t eat them fast enough to avoid the eventual over-sweet ripening from happening. Both of us like our bananas a little under-ripe (or just-ripe) so once they tip into that starting-to-brown territory, I just set them aside and let them ripen… and ripen… and ripen. If I have 3-4, I’ll make bread right then and there, but if it’s just a lone rang-er, banana, I’ll stick it in the freezer.

I never really understood what to do with frozen bananas, but I had always *knew* in the back of my head that they were re-usable. I finally did a quick Google and found out that:

  • You can definitely use frozen bananas in recipes. Some people even claim that they’re easier to cook with/taste better, maybe because of their mushy consistency.
  • You don’t have to defrost them, but sometimes they’re easier to use when slightly defrosted. I would suggest putting them in a plastic bag or container of some kind to protect the rest of the fridge from banana defrosting slime. You could also just leave them out on the counter for an hour or two (with your eggs and butter).
  • Some people claim that you can snip off the top of the bananas and squeeze out the insides… but I haven’t had any success with this method.
  • I use gloves to peel off the uh, peel, and minus cold fingers, works for me!
Original recipe was from the ever-reliable Simply Recipes, with a few tiny tweaks/additions below.

Banana Bread

Ingredients

  • 3-4 ripe bananas, mashed
  • 1/3 cup melted butter
  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 1/2 cups all purpose flour
  • Toppings/add-ins: Mini chocolate chips, chocolate chips, walnuts… whatever you have on hand

Directions

Pre-heat oven to 350 degrees. Rub butter wrapper/butter over a 4×8 loaf pan (I like this one).

Melt butter in a microwave-safe bowl. With a wooden spoon or spatula, mix in the mashed bananas. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda over the mixture and mix in. Add the flour last, mix. (One bowl recipe, yes!)

*If you’re adding in any extras, fold them into batter gently at the end.

Pour mixture into the loaf pan. Bake for 1 hour. Let cool before serving.

Store in an air-tight container to keep the bread from drying out. A quick toast is a great way to re-heat for breakfast or snack.

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