Orange you glad I’m not a banana?
I never really got this joke. Why would I be glad you’re not a banana? I like bananas! I like oranges too, but regardless…when life gives you over-ripe bananas, make…banana bread. I don’t know anyone who likes eating bananas that have brown or black peels. But if your bananas get to that stage, don’t throw them out! You can make some tasty bread.
I made my favorite banana bread recipe this past weekend. I’m enjoying it for breakfast this week. It’s so moist and marvelous! It’s great plain, with peanut butter smeared on top, with jam smeared on top, with both peanut butter AND jam smeared on top…oh, life is good!
from the King Arthur Flour Baker’s Companion
2 large eggs, room temperature
1 c sugar
1/3 c vegetable oil
1 c mashed banana (2-3 very ripe, large bananas)
2 t vanilla extract
1 t baking soda
1 t baking powder
1 t salt
1 t cinnamon
1/2 t nutmeg
2 2/3 c unbleached all-purpose flour
1 c yogurt, buttermilk or sour cream
1 c chopped walnuts (optional)
What To Do
Preheat oven to 350°F.
In a medium-sized bowl, beat together the eggs, sugar and oil. Blend in the mashed banana and vanilla. Whisk together and then sift the baking soda, baking powder, salt, cinnamon, nutmeg and flour. Add all at once to the banana mixture. Mix quickly but thoroughly, then stir in the yogurt and walnuts (if using), mixing until just combined.
Pour the batter into a greased and floured 9×5-inch loaf pan. Bake the bread for about 1 hour, until a cake tester inserted in the center comes out clean. If the bread begins to brown too quickly, tent it with aluminum foil after 40 minutes in the oven.
When the bread tests done, remove it from the oven and place on a cooling rack for 15 minutes; after 15 minutes, remove the bread from its pan and place on the rack to finish cooling completely.
I always leave the nutmeg out and usually leave the walnuts out too.
I’ve used both non-fat plain yogurt and sour cream in this recipe. It’s turned out great both ways. Also, I do measure out 1 cup and then leave it on the counter with the eggs to get to room temperature.
You can use a whisk to beat together the eggs, sugar and oil (and for the rest of this recipe) – no need to haul out the big, heavy mixer.
Every time I make this, it gets really tall and a toothpick doesn’t reach all the way through the bread to test if it’s done. One time I used a bamboo skewer that we have for grilling. But 1 hour has always been perfect so now I just take it out after an hour. Every oven is different, though, so be sure and test it if you’re not sure.
This bread freezes well. Sometimes I make mini loaves and put them in the freezer to enjoy later. Mini loaves also make great gifts!