Yummy Banana Nut Bread |
Yummy Banana Nut Bread
You can turn these...
into this!
Ingredients
4-6 medium bananas (old)
1/4 C. + 2 Tbs. vegetable oil
2 eggs
2 C. milk
1 C. white sugar
1 C. brown sugar
5 C. flour (white or wheat)
2 Tbs. + 1 tsp. baking powder
2 tsp. salt
2 C. chopped nuts (optional)
1 C. chocolate chips (optional)
Step 1: Mash the bananas
First, set yout oven to 350 degrees. Next, peel your bananas. Sometimes when bananas get old, the skin gets very tough--if this happens, slice open the edge of the banana with a sharp knife, as shown. You only need to cur through the edge of the banana, not slice it all the way down. Once the edge is cut, you will be able to peel off the skin as you normally would.
Put the bananas into a mixing bowl and mix them until the big chunks are gone. You can do this by hand with a fork, or with an electric mixer.
Step 2: Add wet then dry ingredients
Then mix in the dry ingredients, the sugar, flour, salt, and baking powder. Mixing after adding each ingredient is not necessary as long as the final result is well mixed. When you are done, the mixture should be thicker than pancake batter, but much thinner than bread dough or cookie dough.
First mix in the wet ingredients, the oil, eggs, and milk.
Step 3: Add goodies and adjust
Add your chopped nuts (I prefer walnuts and/or pecans). If your batter is too thick, the finished banana bread will be dry, if it is too thin, it will take forever to cook and the nuts and other goodies will all sink to the bottom and just form a crust there instead of being evenly distributed throughout the bread. Add more flour to thicken the batter, or more milk to thin it until it's about like the batter in the video shown below. When you get the consistency right, add in chocolate chips if you like them.
Step 4: Prepare and fill pans
Distribute the batter into the pans. In this case, I filled one pan before adding chocolate chips and then added chips before filling the other two pans.
Prepare 3 bread pans (or 2 round cake pans if you prefer) with baking spray.
Step 5: Bake
Put your bread in the oven. Cook for 60 minutes. Check the bread to make sure it is done by inserting a toothpick into the center of the loaf. If it comes out with any gooey stuff on it, keep cooking. If it comes out with sticky crumbs on it, it's done. You want your banana bread to be more moist than a cake, which you would cook until the toothpick came out clean.
Let the bread cool in the pan just long enough that you can handle flipping the pans onto a cooling rack without getting burned. Cool the bread until it reaches room temperature. Notice that one loaf is a completely different color on the bottom. This was the loaf in the silver pan. I prefer the dark crust from the dark pans, but I only have 2 dark pans.
Step 6: Enjoy!
Slice and enjoy plain, toasted, with butter, or with cream cheese. The best way I've ever had it is buttered and fried on the buttered side (like a one-sided french toast)--just fry it on medium to get as much buttery brown crust as possible and be sure to clean out your pan because the chocolate will surely get all over--yum!
If you want to preserve some of your banana bread for later, wrap it in tin foil twice and you can freeze it for months. Just thaw it out at room temperature for about a day.
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Description: Use your old bananas to make yummy banana nut bread!
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