We had 9 or 10 bananas that were getting incredibly brown. These were some bananas that weren’t fantastic when we bought them, so they just sat on the counter until they were way past their prime. Because I hate seeing any food to go waste, my daughter and I spent yesterday afternoon making banana bread.
We had enough of the batter to make a large loaf and three small loaves of regular banana bread and then a large loaf and four small loaves of chocolate banana bread.
I especially love this bread right out of the oven with some butter melting on the top. Yum!
Thankfully we had a get together with some friends last night so I was able to give away four of the small loaves. I left some out for breakfast the next couple of days and then froze the rest. I love being able to just reach into my freezer and pull out some banana bread when the mood strikes someone in the house!
Are you hungry for banana bread yet? Let me share the recipe I have with you! For chocolate banana bread, use 1 3/4 cups of flour and 1/4 cup of baking cocoa powder instead of the 2 cups of flour.
2 cups flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt (optional)
1 cup milk
1 egg beaten
1/3 cup vegetable oil
3/4 cup mashed banana
1/2 cup walnuts (optional)
Grease the bread pan
Mix the flour, sugar, baking powder and salt in a bowl
Mix the milk, egg, oil and banana in a bowl
Make a well in the center of the dry ingredients
Pour the wet mixture into the well
Mix the batter until moistened – don’t over mix
Spoon batter into the bread pan
Bake at 400’F for approximately 25 minutes
Check with toothpick, bake an addition 5-10 minutes if needed