Are you like me and save all the overripe bananas in your freezer until you are ready to make something with them? We usually have 5-6 bananas in our freezer at any time waiting to be made into bread, pancakes, waffles, cookies, or cake. Sometimes I forget about them so I HIGHLY suggest you make a plan at least once every other month or so to use up all that are in your freezer. This is a perfect way to use those bananas. Let them thaw to room temperature before adding to any recipe.
Verdict: We love banana bread and having a loaf or two on hand makes for some delicious desserts or quick breakfasts. We are divided on whether it is best on its own, with a schmear of butter or cream cheese. I am in for warm with butter or cream cheese. I want a full banana flavor and not just a hint of banana. This fits the bill.
Banana Bread III
- 1 cup granulated sugar
- 8 tablespoons (1 stick) butter, room temperature
- 2 large eggs
- 3 very ripe bananas
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Preheat the oven to 325 degrees. Butter a 9 x 5 x 3 inch loaf pan.
- Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a small bowl, mash the bananas with a fork. Mix in the milk and vanilla. In another bowl, mix together the flour, baking powder, baking soda and salt.
- Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
- Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
- Spread slices with butter or cream cheese if desired.