Banana Bread + A Tip
I don’t know about you, but when I buy a bunch of bananas, most of them get eaten in time, and maybe only one is left as an overripe banana.
That’s not enough to make a loaf of banana bread.
So what do you do?
Throw it in the freezer.
Every time I have an overripe banana left over, I add it to my freezer stash, then I make banana bread whenever I’ve accumulated enough overripe bananas. You can freeze them in the peel if you want, but I find it’s easier to deal with if you take the banana out of the peel first and place it in an airtight container instead. Let the frozen bananas come to room temperature before making the banana bread.
Start by mashing together the overripe bananas, milk, cinnamon, and sour cream. Set aside.
Add these bananas to creamed butter and sugar, then add flour and the dry ingredients to form a batter. Pour into a pan and bake.
- 1 cup sugar
- 1/2 cup unsalted butter, at room temperature
- 2 extra large eggs
- 3 overripe bananas (1 cup mashed)
- 1 tbsp milk
- 1 tsp cinnamon
- 2 tbsp sour cream
- 10 oz all purpose flour (2 cups)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- Preheat the oven to 325 degrees F. Butter a loaf pan.
- Cream together the butter and sugar until fluffy and combined. Add the eggs one a time and beat until incorporated. Set aside.
- Mash together the overripe bananas, milk, cinnamon, and sour cream. Set aside.
- Sift to combine the flour, baking powder, baking soda, and salt.
- Add the banana mixture to the creamed butter, and mix until combined. Slowly add in the flour mixture and mix until the flour just disappears. Pour into the prepped loaf pan and bake for about 55 to 60 minutes, until a toothpick inserted into the center of the loaf comes out clean. Enjoy!
Recipe adapted from Miliken and FenigerAll images and text © .