Sunday, September 5, 2010

Banana Bread

We frequently purchase bananas when we do our grocery shopping, and sometimes those bananas get a little too ripe before we can eat them. When this happens (and rest assured, this is before the completely brown state that occasional roommates might choose to leave sitting on the table for weeks), I peel those bananas and place them in a Ziploc in our freezer.

As time goes on, and a second Ziploc is needed, it becomes necessary to actually do something with those bananas. This happened just last weekend at our house. We chose to use those bananas for banana bread. The recipe below was found here. We may have used slightly more banana than is listed below; it turned out very sweet and yummy.

Banana Bread

3 or 4 ripe bananas, smashed (if you freeze them like we do, thaw first)
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups flour

  1. Combine ingredients. We used an electric hand mixer, after trying to mash partially-frozen bananas with a wooden spoon (not very effective!!).
  2. Pour into greased baking dish. We fit most of this into a glass loaf-pan, and then resorted to pouring the remnant batter into 7 greased cupcake wells in a 12-cupcake pan. If you are using the metal loaf pans, you could probably divide it into 2 mini-loafs.
  3. Bake at 350°F for about an hour (shorten cooking time for your banana-muffins).
banana & butter ... oops, no photos of the rest of the ingredients! sorry.
The finished product! mmmm

No comments:

Post a Comment