Monday, July 2, 2012

Banana Bread

I have very ripe bananas and which means it is time to make banana bread.  The riper the better (black and really soft).  They get sweeter as they ripen making the best banana bread.  That is one of my secrets I got from my sister-in-law.  She would put her bananas away to forget them until they were black. The second tip is double what the recipe calls for in bananas and also put in chunks.  I know there are people out there that don’t want nuts, but I have to have nuts in mine.  It just isn’t banana bread without it, but if nuts are not to your liking, leave them out.  This bread is so moist and has so much banana flavor, it will still be great.  

These are not black enough.  Need a couple more days.

Don’t have time to make the banana bread, you can freeze them with the skins on until you do.  Don’t let them go to waste. 

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 tps. of salt
4 large very ripe bananas
2 bananas cut into small pieces
1 cup granulated sugar
1/2 cup soft butter
2 eggs
1 teaspoon vanilla extract
1 cup walnuts

Note:  this recipe has doubled the bananas already so you don’t have to double it.  The original recipe only called for 1 cup of bananas and no chunks.  The original recipe also called for shortening, but I changed it to butter.  Watch for really good deals on ripe bananas at the store.  You can get them really cheap and then let them set for a couple more days.

Preheat oven to 350 degrees F. Grease two 8 × 4 inch loaf pans.

Sift together the flour, baking soda and salt onto a piece of wax paper.

Mash your 4 bananas  (more if they are small).  Cut up 2 more bananas in pieces. Combine the 4 bananas, sugar, butter, eggs and vanilla; mix well.  Add last two bananas leaving chunks of banana. Add the flour mixture.  Do not over mix.  Stir in the walnuts.

Divide the mixture into the two loaf pans. Bake for 35 to 45 minutes.  Use a tooth pick to test the center and see if it comes out clean. If the loaves begin to get too dark before they are done in the middle, cover with foil.  

After they cool a bit, but in a baggie to keep it moist.  Hope you enjoy your moist banana bread.

Be happy and may God bless you and yours. 

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