One of our favorite breakfast items is homemade banana bread. I’ve been making it for years, tweaking the recipe and messing around with it changing out the bananas for other fruits. It has become a family favorite and my husband requests it for the guys at his office every now and then.
Gather together all your ingredients and grab a big mixing bowl and your favorite wooden spoon and let’s make banana bread!
I have found a fantastic new use for my potato masher….mashing bananas! This wonderful tool pictured below was a gift from my thoughtful friend, Tonya.
One of my “secrets” to having plenty of bananas ready for baking at any given time: freeze those overripe Produce Manager’s specials. You know, the ones where you can buy a whole bag of bananas for 99c! Every time they are on sale at the market, I buy 1-2 bags and peel them, lining them up in a large freezer bag. Lay the flat and you’ll have bananas ready at any time!
Here’s the recipe that I have used:
Banana Nut Bread
Preheat oven to 350F
1/3 c. shortening – note: I do NOT use shortening, substitute canola oil, extra virgin coconut oil or safflower oil – cup for cup
3/4 c. sugar – I cut this back to 1/4 cup
2 eggs – I half this
1 3/4 cup flour – I take the 3/4 cup & change it out to whole wheat pastry flour
1 tsp. aluminum free baking powder
1/2 tsp. salt – I use kosher salt or sea salt
1/2 tsp. baking soda
1 c. mashed bananas – as you can see from the picture above, I pour the thawed bananas and the juices in all together, plus I use more than a cup…..makes it extra good!
1 cup chopped walnuts – or your favorite nut – pecans are good for this too.
3 tbsp. milk – I use unsweetened soy milk – you can use whatever you want
In a large bowl, cream together milk, oil/shortening and sugar; add egg and beat well. Sift together flour, baking powder, salt and baking soda and add to creamed mixture. Stir until well mixed. Fold in bananas and nuts, blending well. Pour into greased loaf pan.
Bake for 50 minutes or until golden brown and pick inserted comes out clean.
Remove from pan and cool on a rack. Wrap and store overnight.
Or as we do in our house….slice it up hot and chow down!
Cutting back on the sugar works okay for this recipe if the bananas are super ripe. If you are concerned about any bitter taste, make sure that your bananas are just spotted, not super black. But if they are that ripe, a couple little scoops of stevia will help adjust the flavor and allow the sugar amount to be cut in half or more. Pure honey also works well as a sugar replacement in this recipe. You’ll need to reduce the oil/shortening amount to compensate for the extra moisture that honey provides.
Won’t you pull up a chair, have a cup of tea and a slice of banana bread with me? I’d like that very much!