THE BEST (AND EASIEST) BANANA BREAD
I don’t know if anyone else has this problem but I always seem to have one or two bananas that just linger because my boys (and husband) wont each them once the get a little brown and ripe. So, I put them in the freezer thinking I'll do something with them. My intention is always smoothies, pudding or chocolate covered bananas. I don't want to be wasteful and just toss them away. Then life gets busy and those smoothies never get made, what pudding? And dessert...by 8pm I'm done creating and will just snack on leftover animal crackers! But now I have dozen frozen bananas falling out of the freezer and banging up my polished toes. That’s when Banana Bread comes to mind.
My boys love baking and previous to motherhood, I owned a small bakery and banana bread was always on the menu. I've adapted this recipe over the years to make it quick, easy for kids to help and have kept it just as delicious.
The Best (And Easiest) Banana Bread
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 ripe-overripe bananas (thawed if you freeze like me)
2 large eggs
1 cup buttermilk (*don't have it. see hint below)
1/2 cup oil (whatever your preferred cooking oil is)
1 cup granulated sugar
1 tsp. vanilla extract
In a large mixing bowl add the flour, baking powder, baking soda and salt.
In a separate large mixing bowl, mash your bananas. Whisk in the eggs.
Add the sugar, oil and vanilla to banana mixture. Mix well.
Slowly combine the dry ingredients to the wet. Mix well.
Add the batter to a lightly greased loaf pan**.
Baked at 350 degrees for 1 hour.
Let the bread cool in the pan for 10-15 minutes then take it out and Enjoy!
Store in airtight container. That is. if it last long enough to store.
*Don't have buttermilk - no worries! Just measure 1 cup of regular milk, add 1 tablespoons of lemon juice OR white vinegar and let stand for 5-10 minutes.
**Because I wait and have a dozen bananas I made a quadruple batch and use a large cake pan instead of a loaf pan. I still bake for about an hour or until a toothpick poked into the center comes out with moist banana bread crumbles.
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