Banana Bread
What to Do with Ripe Bananas? Bake Banana Bread!
We’ve all been there. You buy a bunch of bananas, eat a few, and then the rest sit on the counter, slowly turning from yellow to brown. Before you know it, you’ve got a few too-ripe bananas and you’re not sure what to do with them. Throwing them out seems wasteful, but eating them as-is isn’t all that appealing either.
Well, I have some good news for you: ripe bananas are actually a blessing in disguise, especially if you’re a fan of banana bread! That’s right, those overripe bananas are the perfect excuse to whip up a deliciously moist loaf of banana bread that the whole family will love.
Why Use Ripe Bananas?
Ripe bananas are one of nature’s little miracles when it comes to baking. Here’s why they are your secret weapon in the kitchen:
- Natural Sweetness: As bananas ripen, the starch converts to sugar, making them much sweeter. This means you can often reduce the added sugar in your recipes.
- Moisture: Overripe bananas add an incredible amount of moisture to your bread, which is crucial for that perfectly soft texture we all crave.
- Flavor Explosion: The flavor of bananas becomes more concentrated as they age. When you use them in baking, you get a rich, unmistakable banana flavor that really shines through.
Transforming Brown Bananas into Golden Delights
So, what’s the process for going from brown bananas to golden banana bread? While I’m not giving away my secret recipe just yet (that’s for another blog post!), I will share the basic steps you’ll take on this rewarding baking journey.
- Peel & Mash: Start by peeling those ripe bananas and giving them a good mash. Some like to leave a few chunks for texture, while others prefer a smoother consistency.
- Mix Your Wet Ingredients: In addition to the mashed bananas, mix in any other wet ingredients your recipe calls for – like oil, eggs, and vanilla extract.
- Whisk Together Dry Ingredients: Separately, whisk together your dry ingredients. This usually includes flour, baking soda, baking powder, and a pinch of salt.
- Combine the Two: Add the dry ingredients to the wet and stir until just combined—you don’t want to overmix or you’ll end up with tough bread.
- Bake: Pour the batter into a greased loaf pan and pop it into the oven. After some time, the magic happens, and your kitchen will fill with the warm, inviting smell of baking banana bread.
- Cool & Enjoy: Once baked to perfection, let it cool before slicing. This is arguably the hardest step—resisting the urge to dive right in!
Creative Twists
While classic banana bread is always a winner, don’t be afraid to add your own twist to the recipe.
- Throw in some chopped nuts or chocolate chips for texture.
- Give it a health kick with a handful of rolled oats or flaxseed.
- Spice it up with a teaspoon of cinnamon or nutmeg.
Your ripe bananas are a blank canvas, and banana bread is your masterpiece waiting to happen. So next time you spot those brown bananas on your counter, see them for the potential they hold. Happy baking!
Banana Bread
Ingredients
- 3 very ripe bananas (medium/large)
- ½ cup unsalted butter (8 Tbsp) at room temperature
- 3/4 cup granulated sugar
- 2 large eggs lightly beaten
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla extract
- 1 cup walnuts
Instructions
- Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature.
- In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).
- Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
- In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.
- Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.
