My son loves bananas. Every morning starts with a big yellow “nana” and a sippy of ice cold milk. I’m not a big banana eater myself, but I do love the flavor of the monkey-loving fruit so I’ve been looking for a way to use up the bananas that get too ripe. I have a thing about eating bananas that are too brown, well, any brown at all. I tried putting them in the freezer, but they just turned to a gross liquid when I thawed them.
I started looking for a good banana bread recipe that I can use when I get too many overly ripe ‘nanas. Last night my son helped me with this recipe and it turned out great. I got the recipe from allrecipes.com — submitted by somebody with the user name Shelley. I made a few modifications based on the feedback and was welcomed with a delicious loaf of banana bread for breakfast this morning.
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas (about 5-8 bananas)
1 teaspoon vanilla
1 teaspoon cinnamon (and or/ 1/2 t. nutmeg, 1/2 t. all spice)
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
- In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Sprinkle top with mixture of brown and white sugar (be generous).
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
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