Like most kitchens, ours is rarely without a bunch of bananas in varying stages of ripeness.
No matter how large or small a bunch that’s been purchased, it seems there’s always at least one that over ripens before it’s consumed. Rather than toss them out, we simply toss them into the freezer, peel and all.
Today, I was in the mood for some relaxation baking and my husband suggested banana bread so, I obliged and made a dent in about half the stash in the freezer.
This is a simple, uncomplicated recipe that delivers a perfect banana bread with a taste and texture that puts this humble fruit in the spotlight.
The recipe makes two, standard loaves or 18 muffins.
I tripled the recipe today, yielding three large loaves. I added pecans because I like the way they incorporate and don’t make the bread crumble when slicing. Plus, they just taste great!
After cooling, I sliced the loaves and laid them on parchment lined trays for freezing.
When they’re frozen solid, they’ll be portioned in two or four-slice vacuum-sealed packages that can be easily defrosted and warmed for enjoyment and sharing throughout the holiday season.
The recipe comes from Food.com
Yield: 18 muffins
1⁄2 cup butter
1 1⁄2 cups sugar
1 teaspoon vanilla
2 eggs (beaten)
3 ripe bananas, smashed (about 1 cup)
1⁄4 cup milk
2 cups flour
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
1⁄2-1 cup chopped pecans (optional) or 1⁄2-1 cup walnuts (optional)
Cream butter & sugar. Add vanilla & eggs. Combine dry ingredients, add alternately with bananas & milk. Add nuts if desired. Grease & flour 2 bread pans or pour into muffin cups. For loaf bake at 350 for 60-75 minute Muffins 350 for 25-30min. Enjoy!
Give it a try. You won’t be disappointed.