What to do with rotting bananas…

Make banana bread!

Everyone at some point will end up with bananas that got too ripe and mushy to eat, which is why this recipe is such a family favourite. When our bananas start to rot, we either throw them in the freezer, or whip up a batch of banana bread.

I’ve got two recipes for banana bread. One of the recipes comes from the United Church of Canada’s cookbook, and has become associated with my family. It’s a great money-maker at bake sales, and it’s one of those easy desserts that can be made in a hurry. I’ve given out this recipe so many times, on four different continents, and people still continue to marvel over it today. This recipe is great because you can also make muffins without altering the batter at all, making it a great item for a grab-and-go breakfast in the morning.

So here it is, in all of its glory, so I can stop sending it to people on Facebook and via e-mail:

Banana Bread

1 cup white sugar

½ cup salad oil

2 eggs,

3 ripe bananas, mashed

2 cups all purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

¼ cup orange juice
Directions:

Mash bananas, add eggs and beat, then add sugar and oil, beat well.

Sift flour, baking soda, salt, baking powder and nutmeg and add to banana mixture and blend well.

Mix in orange juice, combining well.

Pour into a greased and floured loaf pan.

Bake at 350 oF for about 1 1/2 hours depending on your oven until cake tester comes out clean when inserted in the centre.

Turn out and cool on rack. Wrap and store.

Voila!

——

I decided to try a different banana bread recipe recently, from Martha Stewart, of course. Personally, I think this recipe trumps the old one, because the sour cream (I use yogurt) gives the banana bread a really cakey texture. Our house is split when it comes to deciding which banana bread tastes better. In the end it depends on what you want: something cakey, or something more bread-like. Be sure to use large eggs (about 110g of eggs in total), as the eggs ensure the moistness of the bread. I used medium eggs the second time I made it, and the difference was noticeable.

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