Incredible Banana Bread
Got Bananas that are too ripe? Make Banana Bread!
I love banana bread! The other day we bought some bananas. Because my husband and daughter like bananas on the greener side, and bananas were a little too ripe for their tastes, and there were still too many for me to eat myself, I knew it was time to make it into this incredible banana bread.
Here's What You'll Need
- 2/3 cup sugar, (can substitute with 1/3 cup honey)
- 1/3 cup butter, (can substitute margarine or liquid vegetable oil
- 2 eggs
- 3 Tablespoon sour cream, (can substitute sour milk, buttermilk or yogurt)
- 3 medium bananas, (Overripe bananas are best!)
- 2 cups unbleached white flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup walnuts, (chopped)
Wasn't That Simply Awesome?
Here's the How To!
- Preheat oven to 350 degrees F.
- Mash bananas in mixing bowl you intend to mix the banana bread dough. (This will save on some dish washing)
- Mix together thoroughly the banana, sugar, butter, eggs, and sour cream
- sift (sifting is optional, but sifting makes bread lighter, less dense, eliminates lumps) together and stir in flour, baking powder, baking soda, and salt into batter
- Blend in nuts at the end of the process
- Grease baking pan and then dust with flour. pour mixture into baking pan
- Place in preheated 350 degree F oven for 50-60 minutes.
- To check if bread is done, stick a toothpick into the center of the bread. If the toothpick has any batter on it, it is not done. If the toothpick comes out clean, remove bread from oven.
- Set bread in bread pan on cooling rack for 10-15 minutes, then remove bread from pan and leave bread on cooling rack to finish cooling.
- Leave bread set out overnight to blend flavors, or serve when cool. Excellent with butter or cream cheese spread.
Banana Bread Tastes Better if Allowed to Sit for a Day
What can be better than a nice fresh piece of homemade banana bread fresh from the oven? Homemade banana bread served the next day. By allowing this bread sit overnight, the flavors blend into the most incredible banana quick bread flavor. it really is better than eating the bread fresh out of the oven! The problem at our house is that it usually doesn't last that long. It gets eaten soon after coming out of the oven. It is just too good to wait for!
Use The Same Basic Recipe Using Other Fruit
Substitute one cup of any other fruit in place of bananas. Use fruit like dates, apples, figs, pears, or peaches.
For apples, pears or peaches, also add 1/2 teaspoon of cinnamon to the batter.
Canned fruit or sauce can also be used.
Use 2/3 cup dried fruit like raisins, craisins, strawberries, and even dried bananas!
Can't Eat An Entire Loaf?
Another thing that I do sometimes is that instead of making a loaf of banana bread, I make muffins and put them in my freezer.This way I can eat them whenever I am in the mood for banana bread.
Put muffin papers into muffin tin. Fill muffin papers 3/4 full with banana bread batter. It only takes about 20 minutes to bake the muffins. Determine if the muffins are done using the same method used to determine if the banana loaf bread was done.
This also works good when you want to take the bread to a pot luck or to share with friends.
Turn Your Yucky Bananas into a Yummy Treat!
So, when you have a few overripe bananas in your house, don't let them go to waste. Mash them up and make banana bread. Eat it warm fresh out of the oven, or serve it the next day. It's all up to what you like! Slather the bread with butter or cream cheese or just eat it plain. Don't wait for a holiday to make this quick and easy bread. Serve it for breakfast, lunch, or as an after dinner treat.
Then come back, rate the recipe and comment on how well you enjoyed it!
© 2013 Donna Brown
More by this Author
Tempt your family with a sit down breakfast featuring hearty and healthy but fluffy whole wheat buttermilk pancakes made from scratch.
Don't throw those bread crusts away! Save them and try this delectable dessert!
This is part one of a two part article on the advantages and disadvantages of home food preservation. In this article we explore food that is fresh, root cellared, and frozen.