A part of me cringes every time I throw food in the trash. I use every last bit of the food that comes in the house to the best of my ability. I have no doubt that is how foods like carrot cake, zucchini bread and banana bread came to be. A cook looked at those black bananas and thought there must be something she could make with them. Oh there is my friend, there is!
2 c Flour
3/4 c Sugar
3/4 tsp Baking Soda
1/2 tsp Salt
3 – 4 (1 1/2 c) Very Ripe Bananas
6 Tb Melted Butter/Margarine
1/4 c Sour Cream
1 tsp Vanilla
1/2 tsp freshly grated Nutmeg
Quick breads differ from a yeast bread in the ingredient they use to rise the dough. A yeast bread requires kneading and takes a couple hours to prepare the dough to rise, compared to the short prep time of stirring a batter in the mixing bowl for a quick bread. Banana bread falls into the quick bread category.
Preheat the oven to 350 degrees and flour a 9×5 loaf pan. This is one of those times that a dark pan works better than the glass one.
Combine all the dry ingredients. I do it on a bendable cutting board as it makes t easier to pour into the mixing bowl.
The darker the banana’s peel, the softer and sweeter the fruit is going to be. These were almost there, another day and they would have been perfect I think.
If your bananas are not ripe enough, place on a baking sheet in the oven for 10 minutes or the peel is nice and dark.
Whisk all the wet ingredients together. Be sure the butter has cooled but is not chilled. Gently fold the dry ingredients into the wet, just as if you are making a mousse. Don’t worry if it looks lumpy, that is normal.
Pour the batter into the prepared pan and bake for 50 minutes. Insert a long skewer and make sure it come out clean. If there is batter sticking to the skewer, bake another 5 to 10 minutes as needed. Allow to cool for 10 minutes on a rack and then flip over the pan to remove the bread. If it does not want to plop out, tap the bottom of the pan and it should loosen it up.
Technically you should always let a quick bread cool for an hour before slicing. But we are talking, warm banana bread here. You know you want to……
You can smear a little butter or cream cheese on if you prefer.
Wrap any leftover bread up nice and tight and it will stay moist for you for several days. You can freeze a loaf for up to 2 months if it is tightly wrapped. I use cellophaneI and then tin foil as a bread can pick up flavors easily.
Optional: If you like nuts add 1 cup chopped walnuts, macadamia or even cashews to the batter. Don’t chop them too small or you won’t even notice they are in there. If you prefer chocolate, coarsely grate 1/8 cup and mix into the batter. Id you try to use chocolate chips you have a hard bit of chocolate instead of just a smooth flavor. Grating it allows it to melt in places throughout the bread.
I hope you give this quick bread a try, let me know if you like it!