It seems as if I always have bananas that are a little past their prime. I’ve gotten into the habit of throwing them into the freezer to be used for smoothies or banana bread. Once in a while, they build up and I find myself making banana bread and banana chocolate chip muffins two weekends in a row. I had planned to take photos of the banana bread to show you, but I failed and had a big mess on my hands. I did save the photos for an “outtake” special at some point in the future.
The recipe I use most often is one from Penzeys Spices (mentioned here). I couldn’t find it online so I’ve recreated it below.
Whole Wheat Banana Bread (Penzeys One, volume one issue two)
1/2 c. butter or margarine (1 stick)
1 c. sugar
2 eggs, slightly beaten
3 medium-sized ripe bananas
1 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. cinnamon, optional
1 1/2 tsp. baking soda
1 c. whole wheat flour
1/3 c. hot water
1/2 c. chopped walnuts or pecans
Melt butter and blend in sugar. Mix in beaten eggs and mashed bananas, blending until smooth. Sift all-purpose flour again with salt, cinnamon (if using) and baking soda. Stir in whole-wheat flour. Add dry ingredients alternately with hot water. Stir in chopped nuts. Turn into a greased 9×5″ loaf pan. Bake in a moderately slow oven (325) for 1 hour and 10 minutes.
I’ve used all whole-wheat flour, instead of all-purpose and whole wheat, and haven’t noticed a difference. I also subsitute chocolate chips in place of chopped walnuts or pecans. I use the same recipe for muffins, which I prefer since I can throw them in the freezer in sandwich bags and take out in the morning. If making muffins, grease liners and bake for 20-30 minutes. I use these silicone muffin cups, which are a great space saver (less expensive option here)!