Introduction:
Banana bread is a beloved staple in many households, seamlessly bridging the gap between breakfast and dessert. Its inviting aroma, moist crumb, and delightful taste make it a favorite for many. With overripe bananas as the star, this bread ensures no fruit goes to waste, making it both delicious and resourceful. Let’s delve into creating this heartwarming treat.
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Ingredients:
- 2 to 3 overripe bananas, mashed (about 1 ½ cups)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted (or substitute with coconut oil)
- ¾ cup granulated sugar (or a mix of white and brown sugar for deeper flavor)
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- ½ cup walnuts or pecans, chopped (optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In another bowl, combine the melted butter and sugar. Beat until smooth and creamy.
- Mix in the beaten eggs and vanilla extract until well incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the mashed bananas. If you’re using nuts, fold them in at this point.
- Pour the batter into the prepared loaf pan, leveling the top with a spatula.
- Bake in the preheated oven for about 60 minutes, or until a toothpick or skewer inserted into the center comes out clean. If the top is browning too quickly, you can cover the loaf with aluminum foil.
- Once done, remove from the oven and let the banana bread cool in the pan for about 10 minutes. Afterwards, transfer to a wire rack to cool completely.
Notes:
- For added moisture, you can incorporate ½ cup of plain yogurt or sour cream.
- Chocolate chips, dried fruits, or coconut flakes make great additions or alternatives to nuts.
- If you prefer a healthier version, substitute all-purpose flour with whole wheat flour or a mix of both.
FAQ:
- How can I ensure my banana bread stays moist?
- Using overripe bananas is key. Additionally, avoid overmixing the batter, and keep an eye on the bread while baking to ensure it doesn’t overbake.
- Can I freeze banana bread?
- Yes, allow the bread to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature when ready to eat.
- What can I do if I don’t have overripe bananas?
- You can quickly ripen bananas by baking them (with peels on) at 300°F (150°C) for 15-20 minutes or until they turn black. Let them cool before using in the recipe.