I tend to buy bananas in larger quantities than I am able to eat before they get horribly brown. You'd think I would have learned by now, but no matter how fast I eat them, there's always one or two that get too black to consume. I've taken to throwing them into the freezer, peel and all, when they reach that stage, to save them for some future baked good or as an addition to a smoothie.
My go-to banana bread recipe used to be the quick one from the 1971 edition of the Joy of Cooking (the one bound in turquoise fabric), but very recently that recipe was ousted from it's favored position by one that Molly of Orangette fame posted recently (which she got from Kickpleat at Everyone Likes Sandwiches). For me, the beauty of this recipe (in addition to the fact that it takes almost no time to throw it together) is the fact that it uses no oil or shortening. It relies on the eggs and bananas to keep things moist, and they do their job well.
I've made this bread twice now, once I did a single batch in a loaf pan and the next time I did a double batch in a large cake pan and both turned out perfectly. I took the end of the first batch over to a friend's house as a dessert offering after a weekend lunch and the room was silent save for the sounds of chewing and enjoying as we finished it off. The second batch went with me on a writing retreat a couple of weekends ago and I got no complaints as the bread quickly disappeared.
The picture is Molly's, from her original post about the recipe. I didn't get a chance to take a picture when I made mine, it disappeared too quickly.
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Reader Comments (Page 1 of 1)
7-18-2007 @ 4:30PM
Bob Sassone said...
I have to laugh at your first line, as I can see a bunch of bananas on my counter, rotting away, heh.
I'll have to try this. I'm a big fan of banana bread.
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7-18-2007 @ 7:57PM
Katie Harlan said...
When I find myself with too many brown bananas, I go ahead and mash the amount I need for one recipe of muffins (if it's only 1 or 2 bananas) or banana bread (if it's at least 3 large bananas). Then, I seal the mashed bananas in a freezer bag (labeled as "muffins" or "bread"), lay it flat and then it freezes quickly. Not only does this save room in the freezer, but it helps the bananas to thaw faster and keeps me from having to measure the mashed bananas. To use it in a recipe, I leave the bag in the refrigerator overnight; or, if I am in a hurry, I unseal the freezer bag and microwave the packet long enough to get the bananas to come pouring out. For best results, I make sure they are thoroughly thawed, with no ice crystals. Around Thanksgiving, I tend to buy bunches of bananas at reduced cost because they are "too ripe" and mash and freeze them for one of my favorite Christmas gifts to give: fresh banana nut bread. Having the mashed bananas on hand makes it easier because I already have the bananas I need to make a quick gift for someone with whom I wasn't expecting to exchange gifts. It also makes it easier to bake a fresh loaf of banana bread or muffins for a new neighbor as a "welcome" gift.
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7-19-2007 @ 1:01AM
MJ said...
this would make great breakfast or anytime muffins
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7-19-2007 @ 1:01AM
MJ said...
Geat pic and great idea to add chocolate!
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7-20-2007 @ 2:49PM
Buy Fresh Seafood Online said...
I also used to use a recipes from the 1970's but recently switched over to recipes from Slashfood. The internet has made it possible for chef's all around the world to coordinate and share recipes.
Fisherman
http://www.allfreshseafood.com/
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7-29-2007 @ 11:09PM
Stacey said...
Hi all- I have been obsessing about this banana bread recipe since I read the post and finally I made it tonight. It is outstanding! I can't believe there's no extra fat- it's really moist. The cinnamon sugar really takes it to a new level. Highly recommended!
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