I don’t bake very often, but it’s a dreary, rainy day here today, and I have a bunch of over ripe bananas. I usually just peel them, wrap them up in saran wrap and throw them in the freezer for my smoothies. Instead, I thought I’d bake. This recipe is adapted from my favorite Betty Crocker cookbook. I don’t mess with the recipe too much, but you know me, I have to make it my own.
It’s fairly easy to make and it comes out really yummy. The original recipe includes chopped nuts, but I don’t usually ever add them. I also add vanilla, which isn’t included in the original recipe. If you like peanut butter and banana (YUM), you can add some peanut butter chips, if you can find them. They usually come out in the fall or winter for baking season. I also use organic sugar in mine. I’ve also used stevia. It’s 1 teaspoon of stevia vs. 1 cup of sugar. I’ve also tried using different types of flour. It definitely changes the consistency. Speaking of consistency, don’t use too many bananas or it won’t rise well and will be a little mushy. (Guess how I found that out? 🙂 ) So, play around and see what you like. Make it your own and enjoy.
- 1 cup sugar
- 1/3 cup buter, softened
- 2 eggs
- 1 1/2 cups ripe bananas (about 3 medium)
- 1/3 cup water
- 1 2/3 cup flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/3 tsp baking powder
- 1/2 cup chopped nuts (optional)
- Heat oven to 350. Grease bottom only of a loaf pan. Mine is 9x5x3. Mix sugar and butter in a bowl. Stir in eggs until blended. Add bananas and water. Beat until well mixed. Stir in remaining ingredients (except nuts or peanut butter chips) and mix thoroughly. Add nuts, stir and pour into pan. Bake until an inserted knife comes out clean. Usually about 55 to 60 minutes. Let it cool about 5 minutes before you take it out of the pan. Loosen the sides and remove it. Let it cool completely before slicing.