I bought a few bananas a while back, and before I knew it, they were much too “ripe” for me too eat. I prefer my bananas with a hint of green or possibly a lone brown freckle. But once there are a handful, I can’t quite bring myself to eat them as is. I often take these over-ripe bananas, slice them and freeze them for use in milkshakes. However, my freezer already has enough banana slices in it, and with the cool evenings we’ve had recently, I thought it was time for some banana bread.
Super ripe bananas are key for this recipe to provide the necessary sweetness. I made mine in three small loaf pans (about six inches by three inches). This made nice rounded loaves with golden tops, but the recipe could easily be spread into four loaf pans with less in them or one larger loaf. Keep the oven temperature the same, but adjust the baking time (more for a larger loaf, less for smaller ones). This recipe is a modification of the Better Homes and Gardens one.
Cooking time: 15 minutes prep, 35-45 minutes baking
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp salt
- 2 eggs
- 1 1/2 cups very ripe bananas (about 3 large)
- 3/4 c sugar
- 1/2 c vegetable oil
- 1/2 c chopped walnuts
- Grease and flour/spray with Baker’s Joy the inside of your loaf pan(s). Preheat oven to 350.
- Combine the first six ingredients (flour through salt) in a large bowl.
- In a separate medium bowl, mash the bananas. Add the eggs, sugar and oil and mix thoroughly.
- Add the wet ingredients to the dry all at once. Mix well, but there will be some lumps. Add the nuts and mix a few more strokes.
- Pour batter into the prepared pan(s). If using several small loaf pans, there should be at least an inch of space at the top of the pan.
- Bake in the oven about 20 minutes, then rotate the pan(s). Continue baking until a toothpick inserted into the center of the bread comes out clean, 15 to 25 minutes more, depending on the size of the loaves.
- Cool on a wire rack at least ten minutes. Quick breads freeze well–just be sure the loaves are completely cool before doing so. I froze one of my loaves, wrapping it first in plastic wrap, then foil.