Normally, I aim for healthy recipes but I’m a real pushover when it comes to the holidays. There are some goodies that I just can’t live without—like banana bread. I’m a banana-fanatic (try saying that fast five times). We always have bananas in the house, and I’m sure like most of you, I usually have a few that ripen beyond any repair. But don’t throw those babies out! They’re in perfect condition for this banana bread recipe. Toss them in the freezer, and save them for a time when you can bake some yummy, moist banana bread or banana muffins.
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 3 previously frozen bananas
- ½ cup (or 1 stick) unsalted, melted and cooled butter
- ¾ cup brown sugar
- 2 large eggs
- chopped toasted walnuts (optional)
- shortening and flour to lightly grease pans
- Place frozen bananas in the refrigerator from the freezer the night before.
- Preheat oven to 350 degrees.
- Take pans and lightly grease and flour to keep banana bread or muffins from sticking.
- In a small bowl, whisk flour, baking soda, and salt together.
- Peel thawed bananas and place in a mixing bowl.
- Mash the bananas thoroughly together into a chunky paste.
- Add butter, sugar, and eggs to the chunky banana paste (feel free to use the mixer here). Blend thoroughly.
- With a rubber spatula, add the dry ingredients to the chunky banana paste.
- Once the mixture is completely mixed together, pour into bread or muffin pan.
- Bake for 30-75 minutes, depending on whether you’re making muffins or bread and on how fast your oven bakes.
- Make sure to keep your eye on the banana bread or banana muffins, and use a toothpick in the center to check the readiness.