I've mentioned before my family's odd banana eating habits. No matter how many I buy, they always seem to leave 2 or 3 behind, and I've surmised it's because they want me to make something with them. Sometimes I do, and sometimes I peel them and stick them into the freezer for use at a later time. Sometimes the bags of frozen bananas start piling up, so I head to the Taste of Home site to find a recipe.
No major changes to this one. I omitted the walnuts due to allergies, if I'd had them on hand I might have added some mini chocolate chips or cinnamon chips. I sprinkled the top with turbinado sugar before baking, we just love the crunch it gives. One loaf was definitely not enough, next time I will definitely double the recipe and freeze one of the loaves. Thank you to Gert K. for sharing her recipe.
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Here are some other recipes using bananas that you might enjoy:
Bananas Foster
Honey Rum Grilled Banana Split
Caramel Banana Muffins
Yield: 16
Best Ever Banana Bread
ingredients:
- 1 3/4 cups flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 medium mashed ripe bananas (1 cup)
- 1/2 cup canola oil
- 1/4 cup plus 1 Tablespoon buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (Omitted)
- Turbinado (raw) sugar- optional
instructions:
- Preheat oven to 325º.
- In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
- Pour into a greased 9x5-in. loaf pan. Sprinkle top with raw sugar.
- Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf (16 slices).
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