When life hands you ripe ass bananas…. make banana bread! I tend to always have some bananas at home because they’re one of the easiest fruits to peel and eat, plus they’re packed with so much goodies like vitamins, potassium, fiber etc… I usually eat them alone, but I also like to throw them in my smoothies, cereals, and yogurt. AND sometimes I treat myself and have it as a snack with some good peanut butter or nutella, SOOO GOOD. Well back to my point, if your bananas ever get to the point of no return, (aka they look black, feel mushy, and you can’t fathom eating something so ripe) DO NOT throw them out! I promise you’ll have the best banana bread baking with them.
This recipe is actually the first recipe I’ve ever conjured up and baked from scratch back in middle school and till this day, I still believe it’s the best. It’s moist, sweet, flavorful and super yummy. I could eat the whole loaf all by myself (although I really shouldn’t and wouldn’t). I made this about two weeks ago with some pretty ripe bananas as you can see, however they haven’t completely blacken, so technically I could’ve waited a little longer, BUT I was too excited for a taste…nom nom nom. These went pretty fast as I had to bring the muffins to a little get-together and the loaf was devoured by my family the next day, so I had to make another batch this week, as I was yet to be satisfied.
I made a mini banana loaf and ~12 muffins, but you can make one big loaf too. I also added some walnuts to it for that extra crunch and flavor, but you can omit that if you don’t have any or if you’re allergic to nuts 🙂
BANANA BREAD & MUFFIN RECIPE
- 4 ripe bananas
- 3/4 cups granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/3 cup roasted walnuts (if using)
- Preheat oven to 350°F
- Butter and flour one large loaf pan or one mini loaf pan & prepare 12 cupcake liners.
- In a bowl, mush bananas with a whisk till there are no large chunks.
- Add in sugar and mix till incorporated.
- Whisk in eggs and oil, don’t over beat.
- Sift together the dry ingredients and add to banana mixture.
- Mix well (& add walnuts, if using) and pour into prepared pans.
- Bake for ~1hr 15mins for one big loaf, ~45 mins for a mini loaf, ~30 mins for muffins (or till a toothpick comes out clean).
- Take them out of the oven and let it cool for at least 30 mins in the pan before popping it out. The loaves and muffins will sink a tad once they are out, so don’t freak out if yours are looking a bit slump. And I noticed they taste even better the next day, so enjoy a yummy slice for breakfast (:
“This shit is bananas, B-A-N-A-N-A-S” – Gwen Stefani