Thanks to my two and a half year old I now pronounce the word ‘banana’ as ‘nana’, and thus apply it to all banana related things.
It was cool enough last week for me to get in some baking. Yay! Upon opening my freezer, I discovered that I had SEVENTEEN overripe frozen bananas in there. So naturally, some banana bread was in order! Especially since it then meant I had room for some fro yo in the freezer. Yummo.
I always use overripe bananas when making banana bread. I usually wait until they are fully spotted and brown in the fruit basket, then I pop them in the freezer where they last for a long time. . .I don’t think mine have ever really lasted longer than a couple weeks in the freezer since I bake all. the. time. But I would say they’d last many months frozen for sure. I use the overripe bananas mainly because they are so much sweeter than ‘ready to eat’ bananas, which really cuts down on the sugar you have to add. (Just as an FYI, the reason the banana fruit browns is the process of the starch turning to sugar – hence the sweeter-when-brown deal.) So I got out my recipe book and went to town!
This recipe is my dad’s version – I’ve been eating this banana bread my whole life!
- 1 cup vegetable oil
- 1 & 1/4 cups granulated sugar
- 3 eggs
- 2 cups mashed bananas (roughly 6 average size bananas)
- 1 & 1/4 cups white flour
- 1 & 1/4 cups wheat flour
- 1 & 1/2 tsps baking soda
- 1 tsp salt
Adding walnuts is always optional; I can’t stand them, so my bread is nut-free!
Preheat oven to 350F.
Add flours, baking soda, and salt in a small bowl. . .
In a separate larger bowl, combine oil and sugar and beat until creamy. Also, mash your bananas – I usually do it after the oil/sugar step. I opted not to photograph getting the frozen bananas out of the peels and mashing them because frankly, it looks incredibly gross. It really does – seriously unappetizing. . .but I promise you’ll end up with delicious banana bread!
After the oil and sugar is creamed, add in eggs and beat well.
Then pour in your mashed bananas and mix until fully blended together.
Pour you dry ingredients into the wet mixture,
And of course my little baking assistant always gets to sample the batters!
Pour batter into loaf pans. I use a silicon pan with four mini loaves as you can see. I find them much easier than dealing with metal ones – despite being stainless steel all the ones I used to have would end up rusting. These are amazing, completely non-stick meaning no greasing is needed, and super easy to clean. Can’t go wrong in my book! If I feel like making full size loaves, I use glass pans, which definitely DO need to be greased before the batter is put in! These also make great muffins – fill your muffin tins 2/3 full.
Bake for 45min to 1hr for loaves; I’d check muffins after 25mins. Once out of the oven, let cool for a full hour for loaves – thirty minutes for muffins. Then pop out of the pans and enjoy!
This bread also freezes extremely well. I usually give away some of my loaves to my family, but occasionally we’ll pop a couple into the freezer to have on hand. A couple slices with a cup of tea is one of my all time favorite breakfasts. . .or afternoon snacks. . .or both in one day. Yum.
Lastly, a quick aside about my baking. You may notice in my photos there aren’t any electric mixers – handheld, or stand. I don’t use them in everyday baking (I use a handheld mixer when I make buttercream frosting – doing that by hand would just be too difficult for my taste). I know I’m a bit old fashioned at heart, and maybe that’s why, but I’ve just never seen a need! Everything I make is easily done by hand with a whisk. Yes, it takes a bit more elbow grease, but I’m fine with that. However, if you use a mixer – simply apply it where it’d normally be used!
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