Every week we buy bananas at the store. They are cheap, like REALLY cheap for fresh fruit, and I usually eat one every morning.
So we are usually in a constant state of having bananas around.
About this time of the year it starts to get pretty warm in our house. We don’t have central air and in fact, we haven’t lived anywhere with central air in like five years. This makes the bananas turn really fast.
There’s only a couple of options when bananas start to turn brown. You can toss them. =( Or make banana bread! =)
I searched for a recipe for banana bread a couple of years ago and have been very pleased with this one. It’s a pretty good starting off point and it is very simple.
Give it a whirl. Here’s what you need:
- 3 ripe bananas
- 1/3 cup butter
- 1 cup sugar
- 1 egg, beaten first
- 1 tsp vanilla (ice, ice baby)
- 1 tsp baking soda
- 1 1/2 cups of flour
Here’s the quick version of what to do: Preheat your oven to 350 degrees. Mix the bananas, butter, sugar, salt, egg and vanilla in a mixing bowl.
I was able to use a whisk for this part. It does take a little elbow grease but you really don’t need a mixer.
A quick note about the egg. You need to beat it first! Trust. It helps.
Slowly mix in the baking soda and flour. Pour the mixture into a bread pan and bake for an hour.
This provides you with a good base for which to make banana bread. I have tried adding a few things with varying degrees of success. Once I added a shot of espresso to the mix. It tasted good, but my bread came out a little on the flat side.
Nuts are always a good choice.
This most recent time I added about 1/2 tsp of cinnamon to the mixture for a little sumthin’ sumthin’. Serve it with butter, icing or just straight up. The world is yours!