When life hands you over ripened bananas, make banana bread. Can’t you just smell it? No? Come a little closer. Careful. It’s hot.
Okay, obviously you can’t actually smell it, but trust me, it smelled amazing. This was tonight’s product of over ripened bananas sitting on my counter. I picked them up to toss them out, and heard that old adage run through my head. “Waste not, want not.”
So out came the flour, eggs, and bread pan. This is such a simple delicious recipe and most often times, everyone has the ingredients on hand in the pantry or kitchen.
Here’s my quick and easy recipe for Banana Bread. I literally whipped this up after work this evening.
- BANANA BREAD:
- 3 Over ripened bananas
- ¼ cup butter ( I use salted butter)
- 2 Cups flours
- 1 Cup sugar
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg
- Pinch of salt
- 5 Tablespoons milk
- Nuts and berries optional
- Preheat oven to 350 degrees
- Spray non stick pan with Pam (or if you're lazy like me and hate to wash pans, line with tinfoil and spray. No muss. No fuss.)
- Peel and break up bananas into quarters in a mixing bowl
- Mash up bananas with a fork
- Stir in room temperature butter
- Add rest of dry ingredients
- Add rest of wet ingredients and mix well.
- Add optional nuts or berries
- If too dry add a little more milk but it should be a doughy/wet consistency
- Spoon into bread pan
- Bake for 45 to 50 minutes or when toothpick comes out clean
I just remembered I had some left over strawberries in the fridge which would have been amazing baked into this. I’ll have to try it next time. It will be a nice delicious breakfast because now I will slice the berries up over the bread in the morning.
Do you prefer your banana bread with or without out nuts? Berries or no berries? Do tell.