This scrumptious recipe was inspired by America's Test Kitchen. It is a perfect way to use up old bananas. Sometimes we peel our too-ripe bananas and freeze them in a sealed plastic bag until we are ready re-purpose in this recipe, another baked goodie or a smoothie.
5 - 6 large ripe or over-ripe bananas
8 tbsp unsalted butter, softened
2 large eggs beaten until well combined
¾ cup packed brown sugar
1 tsp vanilla extract
1 ¾ cups flour
1 tsp baking soda
½ tsp salt
optional: ½ tsp cinnamon
optional: ½ cup pecans or walnuts, lightly roasted and chopped
1 tbsp turbinado sugar sprinkled on top of batter before baking
Preheat the oven to 350 degrees. Oil a loaf pan 4" x 8" loaf pan
Peel 5 bananas and place them in a microwave safe bowl; cover with plastic wrap. Cut a few slits in bananas. Place into a microwave and cook for 4-5 minutes on high.
Mash the bananas and transfer the bananas and liquid to a large mixing bowl.
With a beater, combine the brown sugar, eggs, butter and vanilla until smooth. Add to the bananas in the large bowl
In a separate small bowl, whisk flour, baking soda, salt and cinnamon
Gradually add the flour mixture to the banana mixture until just combined.
Fold in the toasted nuts and combine.
Pour into the prepared loaf pan.
Sprinkle the top of the batter evenly with white or turbinado sugar, and a few extra nuts if using.
Place into the oven and bake for 50-60 minutes, or until a tester inserted into the center comes out clean.
Remove from the oven and cool on a wire rack for 20 minutes,
Remove loaf from pan and continue to cool on wire rack. Enjoy or freeze well wrapped in plastic and foil.
Recipe: kosher, dairy, bread