Got ripe bananas? If so, we have the recipe for you. Adobe Stock / FomaA
Utilizing ingredients found in most pantries already, moist banana bread is a delicious way to make use of bananas that are well past ripe.
If you are a novice baker and want to try your hand at something eminently doable, banana bread is good choice. (A peel-y good choice, one could say.)
First, a bit of history about everyone’s favorite quick bread. The U.S. saw the arrival of bananas in the 1870s, but it took a spell before they appeared as an ingredient in desserts. The spread of baking soda and baking powder in the 1930s helped banana bread become popular and a standard recipe of American cookbooks.
A moist, sweet, cake-like quick bread, banana bread is made with fully ripe, mashed bananas. There are many different variations of the traditional recipe, so feel free to throw in a ⅓ cup or so raisins, nuts, or chocolate chips. Feeling extra indulgent? After baking, toast a slice, then top it with a scoop of vanilla ice cream for an easy dessert that you and your guests will love. Because this recipe is a breeze to pull together, it’s a good one for little bakers who want to help mix and scoop as well.
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Banana Bread
Makes 12 servings
Ingredients:
½ cup butter or shortening
1 cup sugar
3 eggs
3-4 very ripe bananas, crushed
2 cups flour
1 tsp baking soda dissolved in cold water
⅓ cup raisins, nuts, or chocolate chips
Method:
Preheat the oven to 350°F.
Grease the bottom only of a 9” x 5” or 8” x 4” loaf pan with cooking spray or shortening.
In order listed, mix together all ingredients.
Bake for 40 minutes.
