I love bananas. However, last week was very busy and I didn’t have a chance to eat most of the bananas I had purchased at the store; they were too ripe for me to eat plain (I’m picky about bananas!) so I decided to salvage them in the form of banana bread!
This is adapted from a recipe I found on allrecipes.com. It was fairly easy to make. I had purchased some miniature loaf pans at the grocery store and decided to use those – this recipe makes 4 mini loaves.
First, I got out all my ingredients.
Then I mashed up four bananas.
|It gets more appetizing, I promise!|
In one bowl, I combined flour, baking soda and salt.
In a separate bowl, I creamed butter and brown sugar, then added 2 eggs.
I mixed that together and added the bananas, then added the banana mixture to the dry ingredients.
I poured into the loaf pans and popped into the oven.
45 minutes later – voila! Banana bread!
Next time, I would stir this by hand instead of using a mixer – the batter was a little too liquid and as a result the bread was very dense (at least, I think this is why it was so dense!). I wrapped the loaves tightly in plastic wrap and froze three of them for later ;)
2C all-purpose flour
1TSP baking soda
¼ TSP kosher salt
½C unsalted butter, softened
¾C light brown sugar
2 eggs, beaten
3 overripe bananas
· Preheat oven to 350
· Grease 4 mini loaf pans
· Mash up four bananas and set aside
· In a large bowl, combine flour, baking soda and salt.
· In a separate bowl, cream together butter and brown sugar. Stir in eggs and bananas.
· Stir banana mixture into dry mixture; stir until just moistened
· Pour batter into loaf pans
· Bake for 45-60 minutes, or until toothpick inserted comes out clean. Cool on a wire rack.