Delectable Banana Bread

Now that fall is upon us, I’m back into baking mode!  I love baking bread, cakes and cookies but we don’t have air conditioning so here in the South that means summer is a barren wasteland for all things homemade baked goods.  It’s just too darn hot to run the oven!  But summer also means lots of fresh fruits… some of which just don’t get eaten before they start to go bad.  In the spirit of saving money, I try to stick fruits in the freezer before they spoil too much so we can use them up when we get a chance.  This is how I came to have 8 blackened bananas in a gallon baggie in my freezer.

We always seem to have 1 or 2 bananas that just don’t get eaten before they start to go bad and I hate to waste them.  I remember when (ok showing my age here…) you could get bananas for $0.25/lb and now they average about $0.59/lb.  I hate spending that much but I actually like bananas so I try to buy them when they go on sale.  But with just 1 or 2 bananas leftover every few weeks you can’t do much so when I get one that is turning I stick it in a gallon baggie and pop it in my freezer. Then I just add to the baggie each time we have extras until I get 6-8 very ripe bananas. 

And then this delicious bread happens.

For this recipe you need about 3 cups of banana which is between 6-8 bananas.  BUT if you don’t have enough and are really craving banana bread you can substitute the missing portion of banana with applesauce.  I have made it with up to one cup of applesauce and it was just as banana-y as if I had used all banana!

First you want to combine your sugar and butter until it’s light and fluffy.  I don’t know the why behind this step but I do it, its pretty easy.

Next, you add the eggs and bananas (and applesauce if you choose). Mix well.

Finally, sift together your dry ingredients. (I will fully admit I totally skip this step – hey I have a toddler to get back to!) Then mix the dry ingredients with your banana mixture until just blended together.

Grease your loaf pans well.  I like to use butter and a paper towel to coat the pan but cooking spray works just fine.  If you have trouble with sticking, make sure to coat the corners really well.  Then fill your pans with the mixture until they are about 1/2-3/4 full.  I usually get 2 loaves with this recipe. One large and one medium sized.

Then bake for 45-60mins or until the centers come clean when you stick a knife or toothpick in. (My medium sized loaf took about 45mins and the larger loaf took closer to 60mins.)  Let them cool in the pan for about 10 mins and then remove from pan to finish cooling. Slice and enjoy with some butter or ice cream! Ready to start baking?  Here’s the recipe:

Delectable Banana Bread

3 cups	Banana, mashed (about 6-8 ripe bananas)
2 cups	Sugar
1 cup	Butter
4	Eggs, beaten
2.5 cups	Flour (I use all purpose)
2 tsp	Baking Soda
1 tsp	Salt

Preheat oven to 350 degrees Fahrenheit.

With electric mixer, cream the sugar and butter together.  Add the bananas and eggs and beat until well mixed. (You can substitute the banana with applesauce if you don’t have quite 3 cups.)

Sift together the flour, baking soda and salt. Blend the dry mixture with the banana mixture until just mixed.

Pour into 2 greased loaf pans.  Bake for 45-60minutes or until a knife or toothpicks comes out clean from the middle. You can also watch for the edges to start to separate from the pans – mine sometimes don’t do this so I always use the toothpick method.

Cool in pans for about 10 minutes then remove from pans and let cool.  Enjoy!

Frugal tip: If your family can’t eat both loaves before they go bad – not a problem in my house – you can freeze one loaf for later use!