It's been crazy hot out, which has helped the speed at which the bananas ripen, so this week we had three overripe bananas plus four frozen overripe bananas. (Sometimes when bananas are at that almost black stage I throw them in the freezer to use later in smoothies or bread) Banana bread is easy to make and a great way to use up something you might otherwise throw away. This is a recipe that my mom gave m,e with some slight modifications.
Banana Luncheon Bread
1 C All purpose flour
1 C Whole wheat flour (you can use two cups of all purpose flour, but then omit one T milk later)
1 t baking power
1 t salt
1/2 t baking soda
1/2 c shortening or butter
3 medium overripe bananas (the blacker the better, but don't let them turn to liquid!)
3 T milk
Preheat oven to 350 degrees.
Cream together shortening (or butter) and sugar. You can use a hand mixer or stand mixer for this step, but you should mix the rest of the ingredients by hand. Over mixing will make the bread dry.
|Mash the bananas. We use this little egg fellow that my mother-in-law bought me for making egg salad. |
Isn't he cute?
|Mix the rest of your dry ingredients together. Add your mashed bananas to your dry ingredients and mix. |
Combine the rest of the banana mixture, sugar mixture and milk, but do not over mix.
|Grease your pans. Do you remember that Simpsons episode where the janitor goes in the venting system and he says,|
"Grease me up, woman!" I think about that EVERY time I grease a pan.
|Fill your pans. The recipe makes one loaf, but we had lots of bananas. If you're making more than one loaf,|
just be careful not to over mix. I feel like I've said that a thousand times.
|Allow bread to cool for 5 minutes and then turn out. Yum, yum.|
You could add nuts or chocolate chips, too, if that floats your boat. My kids are purists (read: picky) so we leave those out.