Yucky Bananas – This Just Won’t DO!

Banana’s are cheap, easy to eat, and available from the handy fruit bowl on our kitchen table.  Unfortunately, they have a limited shelf life and before you know it you come to find this –

Yuck.  No one in this house is going to eat them at this point.  I am super picky about what stage of ripeness I eat a banana (big surprise), while Michael is much more flexible (another big surprise).  Chich won’t go near them – a texture issue.  Whatever Chich, you seem to enjoy them when they turn into BANANA BREAD!

So here is the deal.  My boys love banana bread.  I am more of an apple, zucchini or pumpkin bread girl, but twist my arm, I will eat banana bread.  So rather than pitch these mushy things, I whip up a loaf or two.  The thought of dragging out my mixer and making a mess creates resistance, but I have it down to a science.  One bowl only and cleaning as I go makes it tolerable (raise the back of my hand to my forehead and feign weakness).

Step 1 – Wet stuff in the mixer.

If you have 2-3 bananas, make one loaf.  If you have 5-6 (like I do) make two loaves.  The recipe given is for ONE loaf, but the pictures will depict my TWO loaves.  Sorry to go all “math” on you, but wanted to clarify!

For one loaf, put right into the mixing bowl:

·         1 egg

·         1 cup sugar

·         ½ cup vegetable oil

·         2 tbsp cream (or half and half, whatever you have)

·         ½ tsp vanilla

·         Ripe bananas (2-3)

Step 2 – Mixing and pan prep

Run the mixer until well blended.   

While this is blending, I go ahead and turn on my oven to 325 and oil/flour dust the loaf pans.  I really hate oiling and flouring pans but it is necessary.  Darn.

Step 3 – Dry stuff goes in.

To the mixing bowl add (I don’t turn it off – I am daring that way):

• ¼ tsp salt
• 1 tsp baking soda
• 2 cups flour

Run mixer until well blended.   

Pour into loaf pan.  I never owned a rubber spatula.  My sister came to visit and razzed me royal about it and bought me one.  I think about her every time I use it; and I use it when I bake.  That little thing really gets all the batter out!  This is NOT desirable when making chocolate cake however.  There needs to be a sufficient amount left for some batter snacking!

Step 4 – Into the oven.

The pans go in for about an hour.  I say about because mine always take a bit longer – could be my oven, who knows.  Now, I clean up.  There isn’t much to do, just the mixing bowl, beaters and a few measuring spoons and cups. 

I know they are done when the center is no longer doughy wet looking, but rather moist wet.  Wow, that is vague, better refer to the picture.

I have tried lots of banana bread recipes and this one is by far the easiest and best.  I don’t have to soften butter or premix a bunch of stuff.  For me baking the bread is a chore of necessity as I don’t want to waste the ripe bananas.  Yes, the outcome is delicious and makes for some easy snacking for my family.  They like it warm out of the oven with butter, or in the fridge and sliced cold.  Either way, it never lasts very long, just like the bananas.