Banana Nut Bread
Ever wonder what the hell you're supposed to do with old bananas? You don't want to eat them as is... they're so squishy! But throwing them out seems wasteful, and then you feel guilty about being wasteful, and no one likes that.
I'm particularly picky about my bananas. I only like to eat them when they are perfectly yellow, ideally with no brown spots, and still a little green at the ends. To be perfectly honest, the banana in these photos is too ripe for me. I would still put it in a smoothie, or a frozen piña colada (try it, it's delicious), but I wouldn't want to eat it as is. BUT, if I have three old bananas... well, then, I know exactly what to do with those!
Growing up, my mother was the baker in my family. I attribute my love of baking to her. It's all her fault. Anyway, one of the things she used to make us is banana bread. It was kind of a big deal, because it was friggin delicious.
Her banana bread recipe requires 3 old bananas. It was a well-known fact in my family that if we didn't eat the last 3 bananas, and we didn't throw them out, but instead left them on the counter to get all brown and squishy, eventually they would disappear and be replaced with wonderful, delicious banana bread. It was a joint effort in my family among my sisters and I. Even my dad knew not to eat those last 3 bananas, or else suffer the wrath of his three hungry daughters.
Yield: 2 large, 3 medium, or 5 mini loaf pans
- ½ c butter
- 1½ c sugar
- 4 eggs
- 1½ tsp salt
- 1½ tsp baking soda
- 2 tsp vanilla
- 3 cups all-purpose flour
- 3 peeled bananas (the older the better) **
- 1 c chopped walnuts
** 3 old bananas equates to about 1 cup.
- Preheat oven to 350°F.
- Grease and flour loaf pans.
- In a standing mixer, cream together butter and sugar.
- To the butter mixture, add eggs, one at a time, mixing well after each addition.
- Add in salt, banking soda, and vanilla.
- Slowly add in flour. Stir into creamed mixture until combined.
- Stir in bananas.
- Fold in walnuts.
- Pour into prepared pans, filling pans about ⅔ of the way.
- Bake for about 1 hour, or until a fork inserted comes out clean. (Mini loaf pans will take about 40-50 minutes)
- Allow to cool for at least 30-45 minutes before serving.
- Try not to eat it all in one sitting.