Patti, Zach, Molly and Maggie's mom
We like bananas at our house, but once they start turning a little brown...YUCK! Good thing that's the perfect ingredient for banana bread. Don't have time to make banana bread? Don't worry... just freeze the bananas till you are ready to bake. There are several ways you can freeze bananas:
  • Peel and place it whole in a freezer bag

  • Leave the peel on and freeze in a freezer bag (this is what I do)

  • Mash it and place in a sealed container to freeze

When you need bananas for baking, just thaw them and use. Here's a simple and easy banana bread recipe:


Banana Bread

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired***


Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.


*** If you want a new spin on banana bread, substitute 1 cup of one of the following instead of nuts:

  • blueberries

  • cranberries

  • strawberries

  • mini chocolate chips
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1 Response
  1. Anonymous Says:

    YUMMY!


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