Is that a banana in your pantry or are you just happy to see me? Just kidding — no one keeps bananas in their pantry!
I hate wasting food. It’s like you’ve failed at planning ahead and snack management. Tossing out the food is like admitting defeat that you messed up and now have to toss the evidence.
Banana bread is a great way to use up those overly ripe bananas for a tasty treat. You know the bananas I’m talking about: spotted, brown, and mushy. You try to peel it, but instead it bends and gets more mushy and leaks a bit. Then you start to doubt yourself and think that maybe these bananas have gone bad and maybe you should toss those mush sticks out. Don’t. Resist the urge and plow through it. You will be happy you did.
So squeeze out that banana mush like a tube of toothpaste and get ready to make some delicious banana bread! Just an FYI, you’ll be using up a few bowls and utensils, but trust me, it’ll be worth the extra 2 minutes of dishwashing.
4-6 ripe bananas, mushed up
2 cups of all purpose flour
2 eggs, beaten
½ cup butter, room temp
⅓ cup brown sugar
1 tsp baking soda
1 tsp cinnamon
½ tsp vanilla extract
½ tsp nutmeg, freshly grated
¼ tsp salt
So you already mashed up your bananas. Let’s move onto the dry ingredients. In a separate bowl, add in the flour, baking soda, cinnamon, nutmeg, and salt. Whisk it all up because biting into a baking soda clump is no picnic. By that, I mean it’s gross.
Next in a fresh bowl, cream together the butter and sugar. If you’re new to the baking game, this means use a beater to mix the sugar and butter. You’ll know it’s ready when the colour of the butter turns a paler yellow, basically the colour of your bananas when they were still tasty to eat and not all mushy and suspect.
In your fourth bowl (yay dishes!), beat the eggs. Add the eggs to the creamed bowl. Grab your mashed up bananas, which should now look like mashed potatoes, and add them to the creamed bowl with the eggs. Mix it all up as best as you can, but it won’t look completely smooth. That’s ok. Don’t get your peels in a knot.
Now add in the wet ingredients into the dry ingredients and ensure it’s all mixed together well. Once it’s all mixed thoroughly, stop! Otherwise your banana bread will be a banana puck in the shape of bread.
Your mixture is now ready! Pour it into a buttered loaf pan. I said buttered as this is a margarine-free zone. Put that pan into a 350* C oven for 60ish minutes. How do you know it’s ready? Pull it out of the oven, pop in a toothpick. If it comes out clean, you’re good to go. If it comes out gloopy, put it back in the oven and rethink how you messed up the directions.