Thank god for banana bread or else I would waste so much money on bananas that go bad due to my slow rate of banana consumption.
Base recipe’s from Epicurious, but my final recipe was:
- 4-5 overripe bananas
- 1 stick melted butter (going to try only 1/2 stick next time)
- 1/2 cup brown, 1/2 cup white sugar (going to do only 1/4 cup white sugar next time)
- 3/4 cup whole wheat flour
- 1/2 cup white flour
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 teaspoon baking soda
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- handful of chopped walnuts
- handful of blueberries
1) Preheat oven to 350F
2) Mix wet ingredients together (mash bananas well before mixing other wet ingredients in!); mix dry ingredients, walnuts, and blueberries together.
3) Mix wet & dry ingredients together until everything is wet. DO NOT OVERMIX!
4) Pour into bread pan (either line pan w/ parchment paper or butter the bottom & sides so it doesn’t stick).
* optional: stick a bunch of chopped walnuts on top of dough so it bakes out crunchy (like I’ve got in the photo); sprinkle brown sugar on top if you’d like.
5) Bake for about an hour. It took me about 1 hr 15 min. At the 1 hr mark, see if knife comes out clean when stuck into center of bread.
* If you want to eat it right out of the oven, that’s fine. Just realize that it’ll be VERY VERY CRUMBLY. If you let it sit for a couple of hours, it’ll firm up properly. Overnight, it’ll firm up into a real bread/cake consistency.
* Store in plastic bag.
