My good friend Janet, makes a really good banana bread.
It is simple and easy to make.
Sure, you can add chocolate chips, nuts and all sorts of stuff, but I like simple. Reminds me of simpler things of younger days....
When my life gives me over ripe bananas, I make banana bread.
Don't wait for them to go black.
These are ready... not too dark, but beginning to get too soft to eat.
If you have too many ripe bananas, you can always mash them, measure, and freeze them for later. They will go a little dark, but will taste great, just the same!
I remember peeling and mashing bananas on a plate with a fork for my mom's banana bread.
Welcome to the 21st century!
You can put them in a blender, but I like to use my $10 immersion blender in a 2 cup glass measure....saves washing another dish!
I used 3 large bananas and 2 smaller ones. I have so many bananas, that I am doubling this recipe.
To get 1 cup of banana puree, it will take about 3 medium bananas.
From here, you can use this puree in your recipe or freeze for later. To use them in smoothies, pour into ice cube trays, let freeze, and pop them into a freezer bag.
I am using 2 cubes of butter.
You can use margarine if you want.
Since the butter is a little cold, I soften it by mixing it for about 30 seconds in my mixer.
I add 2 cups of white sugar.
You can do 1 cup of brown, 1 cup of white. It will be a little darker in color and have a slightly different flavor.
Mix the butter and sugar really well. This is important.
One time, a friend just dumped the butter, sugar and eggs in all at once.
She had a lumpy mess.
Once you have creamed your butter/sugar, add eggs.
I really should crack the eggs into a separate bowl...
Ummm....no egg shells here!
Blend the eggs until you have this creamy yellow mixture.
Slowly pour in your banana puree into your creamed mixture.
Blend until thoroughly mixed.
Add 4 cups flour.
Remember, I'm doubling this.
2 teaspoons of baking soda.
Look at this picture two times.
1 teaspoon of salt.
Turn your mixer on and blend until you have this wonderful, creamy, banana bread batter.
You may need to scrape the sides and if you have a Kitchen Aid mixer, scrape the little bump on the bottom of the bowl to catch all the leftovers...
This is how thick your batter should be.
Spread into a greased 9x5 large loaf pan.
This is a Pampered Chef stoneware loaf pan. I love it. It is seasoned, I don't have to grease it every time, and it is easy to clean...just rinse and wipe dry!
If I could find an 8x5 stoneware loaf pan, I would use it for my bread. *sigh*
Your batter should fill the pan at least half way.
This is helpful to know if you are using another size loaf pan, like a mini-loaf (3x5 1/2"). Mini loaves will only take about 30-35 minutes to bake.
Bake in a 350 degree oven for 55-60 minutes.
Insert a toothpick into one of these beautiful cracks.
If it comes out doughy, give it another 5 min.
If it comes out clean, it's done!
This is so good. Tender, moist, and with a crispy crust.
I love it hot out of the oven with butter that just melts into the bread.
So, what do you make with your ripe bananas?
(4x6 printable recipe) (full page recipe)