Banana Bread

Banana bread
Looking at 3 rotting bananas yesterday morning made me think, should I toss them or make something for breakfast.  I opted for the latter.  This banana bread took me about 5 minutes.  Worth the minimal effort.

1 3/4 cups flour
3/4 cup granulated sugar
1 tsp baking power
1/4 tsp baking soda
1/4 tsp kosher salt
2 large eggs
1/2 cup unsalted butter, melted and cooled ( one stick )
3 incredibly ripe bananas  – mashed
1 tsp vanilla extract

Preheat the oven to 350.  Butter a 9/5/3 inch loaf pan. 

In a large bowl combine all the dry ingredients.  I used a whisk to incorporate the ingredients.

In another bowl, combine all the wet ingredients and mix it up.  Make sure the eggs are totally mixed in.  I only used a fork here.  Don't want to over beat.

Mix the wet ingredients into the dry ingredients with a spatula.  I mixed it in like I was adding egg whites.  Just kept flipping over the mixture with my spatula.  Once it is completely mixed, stop.  You don't want to over mix banana bread or it gets too chewy.

Also, I took 1/4 of one of the bananas and sliced them for decor.  Pour the mixture into the bread pan.  Add the sliced bananas across the top.  Bake for about 45-60 minutes or until a toothpick comes out clean.

Nothing like waking up to a house that has an aroma of something yummy cooking in the kitchen.

Comments (Archived):

  1. sixty-five

    Yum. Thanks for that good idea. I have a loaf in the oven right now. My ripe bananas go straight into the freezer, unwrapped, where they turn black, but work perfectly for smoothies. All I had to do was nuke them on “defrost” for a couple of minutes and they were perfect for this. I also folded in a handful of golden raisins, and would have added some toasted pecans if I’d had any.

    1. Gotham Gal

      Love the idea of freezing the bananas if you are too lazy to use them rightthen and there.

  2. Gotham Gal

    Like that.

  3. chefbikram

    GG, another option for the bananas, blend them into French Toast or pancake batter. I do this for my toddler. It sweetens up the batter and then I can omit the syrup…which is a good thing, cause we eat the French toast as “sticks” — on the go. Syrup doesn’t travel well.