Back from vacation with too many ripe bananas?
When life gives you bananas, make Banana Bread
The hardest part is how to determine how many ripe bananas you need to make this recipe.
I have done it with 3, 4, and 5 bananas. The more banana, the better, but even 5 bananas was less than the 2 1/3 cups required. I think 1.5 pounds of peeled bananas is the way to go. Figure each banana has about 1 – 1.5 oz of peel on it, so 6 ripe bananas minus the peel should be about 1.5 LBS
Then again size matters. It’s funny how we purchase bananas. My wife always buys bigger bananas than I do. I’m wondering if she is trying to tell me something.
I do like my mashed banana chunky so that there are nice little chunks of banana in the finished bread.
2 cups all-purpose flour
1 teaspoon baking soda
1 Teaspoon vanilla extract
¼ teaspoon cinnamon
¼ teaspoon salt
½ cup butter
¾ cup brown sugar
2 eggs, beaten
(about 6 bananas – 1 LB 8 oz peeled)
The five bananas I had was not enough, but it still came out good.
place all of the dry ingredients in a bowl and mix (flour, baking soda, cinnamon, salt)
cream the butter and brown sugar together
add the eggs and mix well
add the vanilla
add the bananas and mix well (let the bananas stay a bit chunky)
fold in the dry ingredients
Butter a piece of parchment and use that to line your baking vessel, in this case a loaf pan.
Bake in a 350 degree oven for about an hour
Also it is better to bake it a little longer than to take the bread out underdone.
Kiss yourself for making deliciousness.
