Ever have really ripe bananas around and not sure what to do with them? People have been telling me that ripe bananas are perfect for banana bread, and tonight I had the perfect combination of a couple of very ripe bananas and the time to try my hand at making banana bread.
I found this recipe for banana bread after a quick online search, and who doesn’t like a Paula Deen recipe? What I also like about this recipe is that Food.com allows you to change the amount of loaves you’d like the recipe to yield; once you enter in the number the site then calculates the amount of ingredients for you. No more crossing your fingers and hoping that you’ve done the math correctly!
Ingredients (for one loaf)
1 cup of all purpose flour
1/2 cup sugar
1/2 teaspoon salt
1/4 cup butter
2 very ripe bananas
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4-1/2 cup chopped pecans (I prefer my banana bread without nuts so I didn’t add any)
1. Preheat oven to 350 degrees
2. Mix dry ingredients together.
3. Mix butter, bananas, and egg
4. Mix dry ingredients into banana mixture (and stir in the nuts at this point)
TIP: Sometimes I like to line my baking pans with foil (sprayed with non-stick cooking spray) to make it easier to pull the bread out.
5. Bake 40-45 minutes.
TIP: This recipe did not specify what size pan to use, and I grabbed a larger pan (9×5). Next time I make this recipe I will choose a medium size pan (8×4)since I prefer the bread to be taller.