Banana Bread: A familiar comfort

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I have a pet peeve about wasting: I HATE IT!!! I always find a use for ripe fruits converting them into jam and jellies, or using them for pies. Bananas are no exception to this rule. I make ripe bananas into banana bread, muffins or beignets. No waste and everyone’s happy!

I think that Saturdays are a great day for baking. I admit that I am an early bird, and that very often I have muffins and bread baked up in time for breakfast. But, you can make this at any time of the day and for no special occasion other than you really felt like a good slice of banana bread.

If you make this lovely banana bread, you can do some variations by adding nuts and or chocolate chips. if you’re feeling decadent, you can add both nuts and chocolate.

This recipe keeps well and as you will have a second loaf with these quantities. You can either wrap one up and freeze it, or if you’re feeling rather generous, you can give your best friend a loaf. It’s lovely with coffee and tea, or a glass of milk. Whatever your preference, this Banana bread is a good thing!

 

INGREDIENTS

2 1/2 cups all-purpose flour

1/4 cup butter, softened

8 very ripe bananas, crushed

1 1/2 cup brown sugar

1 1/2 tsp baking soda

1 tsp vanilla extract

1 /2 tsp cinnamon

1/2 tsp salt

1/2 tsp allspice

2 large eggs

ADDITIONAL ADD-INS: 1 cup chopped pecans or walnuts, or 1 cup chocolate chips may be added.

MAKES 2 LOAF TINS (9″ x 5″) APPROX 30 SLICES TOTAL

 

METHOD

Preheat oven to 350 degrees.

Grease and flour 2 loaf pans.

Combine all dry ingredients and mix together with a whisk

In a large bowl, cream together butter and sugar. Add eggs one after the other. add the crushed bananas and vanilla and beat together well until batter is thick.

Add the flour mixture and the add-in ingredients ( I like chocolate chips and pecans).

Fold together slowly until mixed together. Do not overbeat.

Pour batter into prepared pans. Knock pans on the counter to remove any air pockets and to smooth batter down.

Bake in prepared oven for 1 hour. If tested with a toothpick and the center is still a bit wet, continue baking for another 10 minutes The bread should pull away from the sides when done.

Cool for 10-15 minutes and then unmold.

This freezes very well, so you can use one and keep the other for later.

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