We always buy a bunch of bananas to include in the lunch bag for work. Sometimes, though, other fruits get selected for lunch instead. After a number of days, those slightly green bananas are now spotted, brown, and tired. This recipe is for those bananas. If you have at least 3 over-ripe bananas then you should be thinking about bread instead of tossing them.
I was recently in that position with 5 bananas going brown on me. So I turned to my basic banana bread recipe.
The best thing about banana bread is that it's meant to be shared. I like to use a mini-loaf pan (like this one) because there is usually no waste involved. They are the perfect size to share with co-workers or neighbors without overwhelming them. Plus, I think the small size keeps it from drying out.
This is a basic recipe and it's a good one to try out with your own personal variations. Some links below give some additional ideas.
- 3-5 bananas (over-ripe with some browning on the peel)
- 1/3 cup melted butter
- 3/4 brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. baking soda
- pinch salt
- 1 tsp. cinnamon
- pinch cloves
- 1 1/2 cup flour
- Preheat oven to 350
- In a large bowl, smash peeled bananas into chunks
- Add butter and continue to mash
- Add seasonings, vanilla, sugar, eggs, and baking soda mix together
- Add flour and mix
- Ladle the batter into your bread pans
- Cooking time will depend on the loaf pan size. I used a pan with 8 mini-loaves and it was about 45 minutes. Larger loaf pans make take 50 minutes or more. Use a toothpick to test for doneness (it should come out clean).
- When done, remove from oven and let cool