As I write this, it's 104 degrees with a 114 degree heat index outside so it might be a little crazy that I'm doing some baking. My oven is almost fully preheated before even turning it on though in this weather, so you could say it's just practical. Plus earlier this week I went to throw two more bananas into the freezer that I just couldn't get eaten up before they went all mushy and I realized just how many bananas I already had in there. It's almost shameful. A whole drawer of my freezer is just full of overripe bananas!
So it's time to turn to a staple recipe when it comes to using up bananas; good old banana bread. A loaf of banana bread only lasts a few days around my house because I'm constantly catching little nibbles here and there. It's perfect for weekend breakfast with some coffee while reading a book on my front porch, and for dessert while binge watching the new season of Master of None on Netflix. Best of all, it's super simple to make.
I found my go-to recipe courtesy of a really lazy Google search. I didn't even bother to look at anything past the first result, but my laziness paid off because this version is perfectly simple.
You'll need:
2 cups flour (sometimes I use a little oat flour instead of just wheat flour)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs
2 1/3 cups mashed, overripe bananas (I always use frozen ones that I've thawed out)
Directions:
Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 inch pan.
Combine all the dry ingredients in a bowl.
In a separate bowl, cream the sugar and butter. Stir in eggs and bananas.
Slowly add the dry ingredients to the wet ingredients and mix.
Pour into pan. Bake for about an hour, or until a toothpick inserted into the middle comes out clean. Let cool on a wire rack for 10 minutes before eating.
The recipe is incredibly simple, and within an hour's time you'll have a nice crusty loaf of banana bread. I love to grab a slice, throw it in the toaster for a bit and then top it with some butter. The crunchy crust, the slightly salty butter and the gooeyness of the banana is heaven. Try not to eat the whole loaf in one sitting! (No shame though if you do. We've all been there.)
So it's time to turn to a staple recipe when it comes to using up bananas; good old banana bread. A loaf of banana bread only lasts a few days around my house because I'm constantly catching little nibbles here and there. It's perfect for weekend breakfast with some coffee while reading a book on my front porch, and for dessert while binge watching the new season of Master of None on Netflix. Best of all, it's super simple to make.
I found my go-to recipe courtesy of a really lazy Google search. I didn't even bother to look at anything past the first result, but my laziness paid off because this version is perfectly simple.
You'll need:
2 cups flour (sometimes I use a little oat flour instead of just wheat flour)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs
2 1/3 cups mashed, overripe bananas (I always use frozen ones that I've thawed out)
Directions:
Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 inch pan.
Combine all the dry ingredients in a bowl.
In a separate bowl, cream the sugar and butter. Stir in eggs and bananas.
Slowly add the dry ingredients to the wet ingredients and mix.
Pour into pan. Bake for about an hour, or until a toothpick inserted into the middle comes out clean. Let cool on a wire rack for 10 minutes before eating.
The recipe is incredibly simple, and within an hour's time you'll have a nice crusty loaf of banana bread. I love to grab a slice, throw it in the toaster for a bit and then top it with some butter. The crunchy crust, the slightly salty butter and the gooeyness of the banana is heaven. Try not to eat the whole loaf in one sitting! (No shame though if you do. We've all been there.)
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