Have you ever had a batch of bananas turn brown before you had time to eat them? It happens to all of us!
Here is a recipe for the most delicious and moist banana bread that is almost half bananas by weight.
Ingredients
Method
- Mash the bananas together with the sugar, molasses, and olive oil by hand with a whisk.
- When the mixture resembles a puree (lumps are okay) add the flour, baking soda, baking powder, and cinnamon. Mix together until the mixture is smooth but do not overmix.
- Pour the banana bread batter into an oiled ceramic loaf pan. Top with a little sugar. Bake for one hour at 350 degrees. During the last 5 minutes of baking increase the temperature to 385 degrees. The loaf is done when the top is firm to the touch and a skewer comes out clean.
- Allow the loaf to cool for 10 minutes and then turn out onto a baking rack to cool. When the loaf is cool you can slice it and serve it warm or refrigerate for later use.
Notes
More ideas for over-ripe bananas:
Copyright foodandhealth.com, reprinted with permission.
- Peel, freeze, and use for smoothies
- Add to warm oatmeal
- Heat with a little cinnamon and orange juice and use as a dessert sauce
| Nutrition Facts | |
|---|---|
| Serving Size 1 slice Servings Per Batch 12 |
|
| Amount Per Serving | |
| Calories 191 | Calories from Fat 46 |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 1g | 3% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0 |
| Sodium 114mg | 4% |
| Total Carbohydrate 36g | 11% |
| Dietary Fiber 3g | 13% |
| Sugars 17g | |
| Protein 3g | 6% |
| Vitamin A 0% | • Vitamin C 5% |
| Calcium 2% | • Iron 5% |
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