It almost always happens. The last one or two bananas go brown, and no one wants to eat them anymore. Instead of tossing them out, throw them in the freezer until you have at least four of them and then make this classic banana bread.
Yep. Just put the brown bananas in the freezer still in the peelings and all. The browner the bananas, the better the banana bread. When you are ready to make bread, just set the bananas in the sink or on a plate for a little while to thaw. Once they are thawed, the peelings will come right off. Be sure to peel them over a plate or bowl, so you can catch all that extra banana juice to make your bread moist and more banana-y. You don’t need to make adjustments for that extra banana juice; just add it in when you add the mashed bananas and water.
Classic Banana Bread
- 1 cup white sugar
- 1/3 cup butter, softened
- 2 eggs
- 3 or 4 medium mashed ripe bananas (the browner the better, and if you are using frozen bananas, be sure to use all the extra banana juice that comes out of the bananas when you thaw and peel them)
- 1/3 cup water
- 1 2/3 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup chopped nuts (optional)
- Preheat oven to 350 degrees. Spray a loaf pan with cooking spray. (You can also use multiple mini loaf pans instead if you prefer)
- In a medium sized bowl, cream sugar and butter.
- Stir in eggs.
- Add mashed bananas and water and beat on high for 30 seconds. Scrape down the bowl with a spatula.
- Stir in flour, baking soda, salt, and baking powder until combined. Stir in nuts. Scrape down the bowl with a spatula to make sure everything is combined.
- Pour batter into prepared loaf pan.
- Bake until pick comes out clean, 55-75 minutes (ovens and pans can vary a lot).
- Cool at least 5 minutes and then remove from pan to finish cooling. Can be wrapped and frozen for future use or eaten right now, fresh and warm.
Source: My boyfriend Terry who thinks he probably got the recipe from his mom.