Ripe bananas left on your counter?! Don’t toss them into your organic bin, just peel and mash 2-3 together and store in either a ziplock bag or another air tight container in your freezer. When you have a few minutes and I mean maybe 10 minutes, you can have this moist, fragrant, delicious banana bread ready to pop in the oven.
Today’s recipe is from The Hummingbird Bakery cookbook. I made a couple of changes when I baked it up. I used half whole wheat flour and half all-purpose flour and used 11/4 cups dark brown sugar instead of the 1 1/2 cups of light brown sugar. I folded in about a 1/2 cup of chopped pecans but this banana bread would be scrumptious with the addition of chocolate chips, butterscotch chips or chopped toasted walnuts. OH, my loaf baked up in about 40 minutes NOT the hour the recipe suggests so make sure to check yours after about 30 minutes. If the edges seem to be baking up to quickly just tent your pan with some foil to prevent the edges from drying out until it is baked through.
Preheat oven to 325F and line a loaf pan with parchment and spray lightly with cooking spray.
2 large eggs
1 1/2 cups packed light brown sugar
2 large ripe bananas, mashed
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup unsalted butter, melted
Put the sugar and eggs in a large bowl and using an electric mixer beat until well incorporated. Beat in the mashed bananas.
Add the flour, baking powder and baking soda, cinnamon and ginger to the sugar/egg mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the mixture. Pour in the melted butter and beat until well mixed.
Pour the batter into the prepared loaf pan and smooth over with a palette knife. Bake in the preheated oven for about 1 hour (check after about 30 minutes), or until firm to the touch and a skewer inserted in the center comes out clean.
Let the banana bread cool slightly in pan before removing.