When you’re trying to make the most of your grocery budget, wasting any food is a big no-no. This recipe for banana bread can make good use of those bananas that are a bit too far gone for eating fresh as a snack. If your bananas are turning black and you won’t be able to get to baking a fresh loaf of banana bread before the weekend, you can peel the bananas, stick them in a ziplock freezer bag, and stash them in the freezer until you get around to baking the bread.
When you’re ready to bake, simply remove the bananas from the freezer and allow them to thaw at room temperature for a few hours before you plan to bake the bread. Use the thawed bananas the exact same way that you would fresh bananas in the recipe.
- Loaf Pan
- Large Mixing Bowl
- Wooden Spoon
- Medium-Sized Bowl
- Potato Masher
- 3/4 cup Sugar
- 1/2 cup Softened Butter
- 2 pcs Eggs
- 2 pcs Ripe Bananas
- 1/3 cup Milk
- 1 teaspoon Vanilla
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- Preheat your oven to 350 degrees.
- Spray a 9 by 5 inch loaf pan with cooking spray.
- In a large mixing bowl, mix together the butter and the sugar until the mixture is light and fluffy.
- Add the eggs, beating after each one.
- Add the vanilla and mix well.
- Peel the bananas and put them in the buttery mixture.
- Using a potato masher or the back of a wooden spoon, smash the bananas into the batter.
- Keep mashing this mixture until you can’t see any large chunks of banana.
- In a separate medium-sized bowl, stir together the flour, baking soda, and salt.
- Take about half of the dry ingredients and stir them into the butter mixture just until it is combined. Do not over mix.
- Add half of the milk and stir the mixture, again being careful not to overmix the batter.
- Add in the remaining flour, stir, and then add the remaining milk. Stir it just until mixed.
- Pour the batter into your prepared loaf pan and spread the top of the bread to smooth it.
- Place the loaf pan into the center of the preheated oven and bake the bread for 50 to 60 minutes.
- The outside of the loaf should be lightly browned and a toothpick or cake tester inserted into the center of the loaf should come out clean.
- Let the loaf cool for about 10 minutes and then remove it from the pan by using a spatula to loosen the sides and turning the loaf quickly upside down over your cutting board.
- Let the loaf cool for about an hour for easy cutting, but if you really want warm banana bread and don’t mind messy slices, you can wait only 15 minutes. Store wrapped in aluminum foil in the refrigerator.
April Freeman enjoys creating all kinds of recipes for her friends and family from her country kitchen in Middle Tennessee. She and her family raise beef cattle, chickens, and all sorts of fruits and veggies on their farm, and she specializes in featuring farm-fresh foods in the recipes that she creates and serves. April says that her slogan is “Are you hungry?” and she feels that one way of showing love and connecting with others is to serve delicious favorite foods to others. Her favorite thing to cook is pies of all kinds.