My kids love bananas. I also like them. They are a really convenient and healthy snack that I can just grab and bring with me to work in case I get hungry. Plus they are packed with potassium and a bunch of other really good vitamins. However, sometimes we buy too many and aren't able to eat them before they ripen. I'm sure this has happened to you all and in my opinion, instead of throwing them out, everyone should just have a really delicious banana bread recipe in their arsenal.
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| They're not old, they are just ripe. Perfect for baking with! |
2 eggs (beaten)
1/3 c. buttermilk
1/2 c. oil
4 ripened bananas (mashed)
1 1/2 c. granulated sugar
1 3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. walnuts or pecans (if desired)
Blend together eggs, buttermilk, oil and bananas. Sift sugar, flour, baking soda and salt together in separate bowl. Add dry ingredients to banana mixture and mix well. (If you want, you can mix in nuts to the batter now.)
Pour batter into bread pan. (I usually use my nuts here. I top the batter with them. It gives it a tasty crunchy crust. I also like to use the nuts that are candy coated. They are usually used in salads.)
Bake at 325 degrees for an hour and twenty minutes or until knife inserted in comes out clean.
Another idea if you want your banana bread to be more share-able is to pour the batter into a cupcake pan. That would yield banana muffins and a nice surprise for family or coworkers in the morning. You can also make mini loafs and distribute them to your neighbors as Christmas gifts! (If I get one of these this year, I will know I have a neighbor that reads my blog.)
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