I can’t tell you how many times I throw away overripe bananas. I’ll buy a huge bunch of bananas with intentions to use them in smoothies, but without fail there are always one or two left that go bad. Since banana bread is one of my favorite breakfast breads (along with zucchini bread), I decided to whip up a quick one. You might be saying, “wait Val, those bananas are waaaaayyyy too overripe, they are goners, save yourself the trouble, they need to be chucked in the trash!!!” Yes, yes, they are completely black on the outside, but appearances can be deceiving! Amazingly, they were completely yellow (albeit very mushy) on the inside, so I gave them the green light. I also threw in a “just right” banana to balance it out…not sure if that really works, but it sounded good to me, so I gave it a go! RECIPE BELOW.
1 stick (8 tablespoons) unsalted butter – at room temperature
1 cup granulated sugar
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg (optional)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pure vanilla extract
- Preheat your oven to 325° F.
- Butter a 9x5x3 inch loaf pan.
- Cream the butter and the sugar in a large mixing bowl until light and fluffy. Add the eggs one at a time until mixed in completely.
- In a small bowl, mash the bananas with a fork and then mix in the milk and cinnamon.
- In another bowl, mix the flour, baking powder, baking soda and salt.
- Add the banana mixture to the creamed butter and sugar mixture and stir until combined. Add the dry ingredients a little at a time until blended.
- Pour the batter into your buttered pan and bake for 1 hour – 1 hour and 8 minutes (varies by oven) or until a toothpick inserted in the middle, comes out clean. Set the banana bread aside to cool on a rack for about 15 minutes. Run a knife around the edges, invert and cool completely before eating.
- Then all you have to do is enjoy!