Ever buy a bunch of bananas and you can't finish them before they turn brown? Perfect! Throw them in the fridge until you're ready to make some bread. It's okay if they are fermenting, they work perfectly in this recipe. This bread is extremely moist and dense. A great treat if you're a fan of this bread!
Prep time: 30 minutes
Cook time: 45-60 minutes
Servings: 1 loaf
- 1/2 cup butter (one stick)
- 1 cup brown sugar (packed down)
- 2 large eggs
- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cups mashed bananas (about 4 medium-sized bananas; better if they are a little older/extra-ripe)
- optional, ~1/2 cup: chocolate chips, walnuts, blueberries, and/or etc. I will be using chocolate chips!
|The only ingredients you need! :)|
- Cream the butter and sugar.
If you don't have an eletric mixer, I strongly advise you soften the butter
(let it sit out to room temp) before mixing!
- Add the eggs and beat well.
Starting to look creamy! Mmmm!
- Combine the dry ingredients and stir into creamed mixture alternately with the mashed bananas.
This is what the old, brown, fermented mashed bananas
look like...not very appetizing :-P
All ingredients mixed except the 'chips!
- Fold in the nuts/chips/etc last.
- Pour into a buttered or nonstick loaf pan, let stand at room temperature for 20 minutes, and preheat your oven to 350 F.
Everything mixed in, just sitting for 20.
- Bake in the over for 45-60 minutes. Keep an eye on it, and stick a small knife or probe down the center to make sure it is fully baked (stick should come up clean, not wet with batter).
Finished! In the pan...
- Set the pan on a cooling rack for about 10 minutes. Then use a knife along the sides to loosen it and flip over to get the loaf out. Slice, and enjoy!
...and out of the pan!
Source: I will have to edit this post later and add the book I based this recipe off of. It's the basic idea, just a few minor adjustments my mom made.