Bananas ripen so quickly in the summer months. I often slice them and freeze the slices in a single layer on a cookie sheet. Then I pop the slices into a plastic bag or container and keep in the freezer for future snacks and smoothies.
The other day I decided to make banana bread (even though the thermometer read 92 degrees!). After experimenting a bit in the kitchen with different ingredients, I was rewarded for my efforts with lovely browned loaves of sweet, moist, fragrant bread.
If you like quick breads, give this a try.
Better Eating’s Banana Bread
- 1 cup sugar
- 2 eggs (or equivalent in egg substitute)
- ¼ cup light olive oil
- ½ cup buttermilk
- 1 cup mashed, ripe bananas
- 1 tsp vanilla
- 1 cup whole wheat flour
- 1 cup all-purpose, unbleached flour
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- Preheat oven to 350. Spray two 8 ½ X 5 inch glass loaf pans with baking spray. Line just the bottom of each dish with wax paper. Set aside.
- Combine flour, salt, cinnamon, baking soda, and baking powder in a large bowl. In another bowl combine sugar, eggs, olive oil, buttermilk, and mashed bananas. Mix well. Stir in vanilla.
- Slowly add wet ingredients to dry mixture, stirring just until well-moistened. (There will be some lumps.) Pour mixture into the pans, dividing batter equally between the two.
- Place in preheated oven and bake for 30 to 33 minutes or until a toothpick inserted in the center of the loaves comes out clean. Cool 10 minutes and remove from pan.
Stir in ½ cup chopped nuts and/or ½ cup dark chocolate chips before pouring batter into pans. This may increase baking time.
I prefer Pyrex-type or Corning Ware loaf pans. Metal pans or different sizes can affect baking time, so start checking for doneness before 30 minutes. I have baked one large loaf with this recipe, using an 8 1/2 X 5 inch glass pan, baking for 1 hour and 20 minutes at 325 degrees.