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.
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.
Author: Sherri @ The Kitchen Prescription dot com
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 8-12
You can use nuts or berries. Whatever you have on hand. Tonight, I was without nuts and berries.
Ingredients
- BANANA BREAD:
- 3 Over ripened bananas
- 1/4 cup butter ( I use salted butter)
- 2 Cups flours
- 1 Cup sugar
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg
- Pinch of salt
- 5 Tablespoons milk
- Nuts and berries optional
Instructions
- 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 am dying at how yummy this bread looks. I love checking out all your fantastic recipes–they inspire me. I’ve never made a homemade bread in my entire life, but I love them, and my mother-in-law makes me some from time to time.
Do you ever make chocolate chip zucchini bread? My gramma used to make it for me and it was the BEST THING EVER.
Thanks Gigi! I used to make zucchini bread, but you know what? I haven’t made it in ages. I’m going to dig up my recipe and incorporate your chocolate chip idea. Stayed tuned for the post…with proper credit going to you of course.
Your zucchini bread really seems like a fall kinda bread don’t you think? Can’t wait to try this recipe again!
That looks sooo good! Look at you getting the steam of it, makes me sniff the air! Mmmmm! I love banana bread. My husband makes it sometimes. I will have to urge him to try your recipe. 🙂
Always nice to see you drop by Angelia! I’m sure your husband’s recipe is awesome as well. You really can’t go wrong with banana bread, it’s just about the only thing I can think of that you can incorporate something almost rotten and get such a great tasting product!
Sherri,
That looks like some mighty fine banana bread! In answer to your question about nuts, the answer is , ‘Yes, pecans please!”. And please make mine “puh-cans” not “pee-cans” which is something you keep under your bed.
lol Jackie. Thanks for stopping by.
There are so many different ingredients you can add to this bread to make it your own. Next time I may just try some sliced strawberries, apples, or even thought about craisens. Can’t wait to try that Mac and Cheese recipe…guess what I’m adding to it?…lol yup Onions! 🙂
Pingback: Chocolate Raspberry Banana Bread: Moist & Delicious
Pingback: What To Do With Harvest Bananas: Creamy Frozen Chocolate Covered Bananas - The Kitchen Prescription
Pingback: How To Achieve The Most Beautiful Flaky Buttery Homemade Croissants - The Kitchen Prescription
Pingback: Heavenly Banana Bread Pecan Chocolate Chip - The Kitchen Prescription