Banana Bread or Banana Muffins.
Yellow and sweet, but no spots, although defiantly not green....is my preferred way to eat a banana. My husband prefers them greenish yellow and bitter for smoothie use only. Between the two of us, you can imagine how often the conversation of "you eat it" comes up once the bananas have been in our home longer than 4days. We don't like to waste, so as a solution, we just stopped buying bananas.
I have a pastry chef friend, Frances, who makes AMAZING banana bread! Seriously, its something that I nag her about whenever I get wind that she is might be making a batch. ---This is not her recipe btw--- Since Frances does not live in my home making to make me banana bread at my wish, I decided that I would attempt to make my own.
I had several failed attempts leading to dry, no flavor bread. I know I'm not a baker by trait, but it wasn't as if I making your "80+ stepped, rise and fall, yeast" bread either. Coincidently, at the time, to ashamed to admit my own failure, I asked Frances when was SHE making more banana bread? I needed a fix! She responded with, 'Not for awhile. I just got a new batch of bananas, but I have to wait until they get black'. Black??? Frances then went on to explain, waiting to use the banana until they are almost near rotten, brings out all the flavor, sweetness, and moisture needed to make great banana bread. This blew my mind, but then drawing my thoughts through to that logic, I said to myself duh! I applied Frances' method, and patiently waited for my bananas to darken (it took about 3 weeks-- thats whole other "food topic" issue). I opened a banana when it was black, slightly strivelled, and what do you know, sure enough that banana inside was beautiful! Slightly golden in color, and smelled almost like a ripe plantain. On top of that made some awesome banana bread if I must say so myself!
Preheat Oven to 350 Degree Farenheit
- Bread pan – I prefer a glass Pyrex dish as opposed to an aluminum pan
- Muffin Tin (If you're making Muffins)
- Kitchen Aid with paddle attachment -or- Hand Held Mixer & Bowl
- Rubber Spatula
- Measuring Cups
- Measuring Spoons
- Non Stick Spray
- 3 ripe Bananas
- 1 Egg
- 1 cup AP Flour
- 1 1/2tsp Baking Soda
- 1/4cup Brown Sugar - dark packed
- 1/8tsp Cinnamon
- 1/8tsp Nutmeg
- 1/4tsp Salt
- 1/2cup Sugar
- 1 tsp Vanilla
- 1/2cup Flour
- 1 3/4cup Walnuts
- 1 Stick Unsalted Butter
- 1/4cup Milk
- Whisk flours, baking soda, salt, nutmeg and cinnamon together in a large mixing bowl. Set aside.
- Melt butter. Set aside.
- In a separate mixing bowl, mash bananas with a fork. Mix in butter, (both) sugars, milk, egg and vanilla. Stir until well combined.
- *Really make sure that your bananas are almost liquefied prior to adding the other ingredients. Your bananas being SUPER ripe will make this process easy with your fork.
- Combine wet ingredients into dry ingredients. Stir until just combined - do not over mix.
- Fold in half the walnuts.
- Spoon batter evenly into 12 greased or paper lined muffin cups.
- Sprinkle remainder of walnuts over top of muffins.
- Bake for about 22 - 26 minutes or until muffins are golden brown and toothpick inserted into center comes out clean.
- Let muffins rest in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.
- Allow to cool...enjoy! (I like putting a little butter on mine!)
-- This recipe makes 1 large loaf of bread, or 2 medium sized loves, or about 6 large muffins. Wrapped tightly, this will last a week, depending on who you live with that is!
-- For this recipe, don’t stress about not having a stand mixer. The ingredients incorporate together very seamlessly making the mixing process effortless. You won’t be using too much elbow grease here!
#protip: Add some Nutella! set aside a third of your batter pre-walnuts. Mix in 1tbsp of warm nutella. Pour in your first layer (with nuts) into your pan, then add your Nutella layer, swirl just a bit with a tooth pick, then add the rest of your batter. Bake per instructions.
#protip: Watch your oven! The bananas make this batter extremely dense, and that can make cook time tricky. You don't want to keep opening your oven door, but be mindful that the outside can cook way faster than the middle. If you have to, create a tent using aluminum foil to cover (shield) your pan once the outside of your bread just begins to turn brown. This will essentially allow the bread to cook all the way through without burning.
#protip: Brown bag your bananas and keep in a dark cool area to speed up ripening time