Why do I always end up with rotten bananas? EVEN THOUGH we eat them daily, tHIS seems inevitable. sometimes i actually freeze the banana without the skin. i cannot vouch for the vitamin factor of doing this, BUT it’s worked fine in my banana breads. if you find yourself with 5 rotten bananas (and i do mean very black yuCky ones), this is a delicious bread to bake. you’ll need a 9 x 5 loaf pan.
8 tablespoons (one stick) unsalted butter, room temperature
3/4 cup dark brown sugar
2 large eggs, room temperature
1 tablespoon milk (use whatever you have in fridge) i use buttermilk if i have it on hand
For optional topping (but not really optional BECAUSE I always do it):
3 tablespoons chopped nuts (walnuts or pecans)
1 tablespoon granulated sugar
1/8 teaspoon cinnamon
mix these ingredients and set aside in a small bowl
preheat the oven to 350 degrees F. Spray a 9 x 5 loaf pan with pam baking spray, and lightly butter.
Using electric mixer, cream butter and sugar until light and fluffy. add the eggs one at a time, beating well after each addition.
in a small SEPARATE BOWL, mash the bananas with a fork, mix in the milk and the cinnamon, AND add this to the electric mixer. mix ‘til bananas are almost fully integrated. (you will see small specks of banana.)
put your dry ingredients (flour, baking powder, baking soda, and salt) IN ANOTHER BOWL and add them to the mixer, mixing just until the flour disappears.
pour batter into the prepared loaf pan. If you are using topping (and you are), sprinkle it over the batter. Bake for appROX. 50 – 55 minutes. check after 50 minutes with cake tester or toothpick. if it needs more leave it in for a few, and keep checking till you get to know your oven.
let bread cool completely in pan THEN Turn it out and enjoy.
I sometimes freeze this. it’s a most perfect bread to freeze and enjoy another time. just wrap it tightly when it completely cools down, and put in freezer. it defrosts in a few hours.
*sometimes i add 1/2 cup to 3/4 cup chocolate chips for a different type of banana bread 🙂