I make banana bread regularly. I like my bananas nearly green, so anytime I see my bananas have faint traces of brown, I am immediately disinterested. Barf. I think my future soul mate will like ripe, brown spotted bananas. We'll call it: No Bananas Left Behind. Anyways, as it is now, I have nobody to pick up the slack and eat brown spotted bananas, so I throw them in my freezer. I currently have six brown frozen bananas in my freezer. They are all waiting patiently for their own banana bread debut.
Maybe I should consider buying less bananas each week...
|Soul Mate: Do you each Bananas in Stage 5 - 7? CALL ME. Not shown: Stage 8 - this is when they get put in the freezer.|
1.5 cups of sugar
1 3/4 cups of flour
1 tsp baking soda
1/2 tsp salt
1/4 c buttermilk**
1 tsp vanilla***
1/2 cup oil
2 ripe bananas
This recipe is easy: dry ingredients in a bowl. Mix. Add wet ingredients. Mix. Add Bananas. Mix. Pour into 9 x 5. Bake. 325 degrees. 1 hour, 20 minutes. Eat. Share. Love.
|Don't be afraid.... this is going to be amazing.|
Truth be told, there aren't many tricks to this. In the past I would throw all the ingredients in a bowl at once, without regard to their wet or dry characteristics. I really feel like you can't mess this up if you follow the recipe. I like using frozen bananas best, because as Amy mentioned, they are so easy to mash up. After the banana bread has cooled slightly, I pop it out of the baking dish and cover overnight with plastic wrap - this creates a really nice, moist (shudder) layer on the top that is de-lish-ious.
*You can substitute regular milk for buttermilk if that's all you have.
**If you use fake artificial vanilla, feel free to throw in a few more dashes. I always do.