I am curious to know how many of you throw your bananas away or bake banana bread? I definitely like to hold them to bake banana bread, which is my favorite. I don’t know about you but I totally dislike eating very ripe bananas on its own; they are just too sweet and mushy for my liking. I do enjoy using them to make this bread or freezing them for smoothies.
You can either freeze some of this bread or I usually keep it in the refrigerator for up to three weeks. I enjoy having this as a snack with hot cup of tea or sometimes even if I am in hurry I will have it as breakfast topped with bananas and cinnamon and of course a cup of coffee. These also make it a great to go office snack; I normally bring my own food to the office as I do not enjoy the cafeteria food so having this as an option to snack on while working makes a difference and I absolutely love it.
Banana Baked Bread
I have been making this recipe for a very long time and although there are many ways of making banana bread and I have tried many other recipes, but this one is still my go to. I also like to share this with family since my husband is not a fan of bananas unfortunately. I mean who doesn’t like bananas?
Pick out Riped Bananas
Preheat oven to 325 degrees.
Mash the bananas and place in a small bowl.
Prepare all your ingrediants
For easy access and efficacy.
Mix all your ingredients
In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk until well combined.
Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly stir in the flour, just until combined. If you see that the batter is too watery add more flour. Add any additional mix-ins, gently fold them in now.
Pour in Loaf Pan and Bake
Pour the batter into your greased loaf pan.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (mine took 60 minutes to be ready).
Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.