Do you love bananas but often find yourself with a few extra that are overripe before you are ready to eat them? Don’t fret, turn these bananas into a delicious bread to have at breakfast or as an energy snack in the afternoon. Bake as a loaf or as muffins. The recipe below is a family favorite enjoy plain or get creative and add some walnuts, raisins, a dash of cinnamon or even cranberries.
Ingredients: This recipe can be doubled
1/2 cup butter, softened
1 cup turbinado raw cane sugar
3 large ripe bananas, mashed
1 1/2 teaspoons vanilla extract
2 eggs, slightly beaten
1 1/2 cups flour
1/4 teaspoon salt
1 teaspoons baking soda
Makes 1 loaf of banana bread or 12 muffins
Cream the butter and sugar
Blend in the bananas, vanilla and eggs.
Whisk together the dry ingredients.
Add to the bread mixture and mix until just combined.
Pour into a greased 9×5 inch loaf pan or a muffin pan lined with muffin paper
Bake at 350F. Check on the muffins after 20 minutes or bread after 35 minutes (it may take up to 60 minutes). Banana bread or muffins are done when a toothpick inserted in the middle comes out clean. Cool the banana bread in the pan for 10 minutes then cool completely on a wire rack.