If your home is like mine you buy a bunch of bananas, start with good intentions and before you know it they are turning brown. You go to put them in the freezer, only to realize you already have quite a few in there. What better way to use them up than by making banana bread! You can keep it simple, or add some different flavours. I have added blueberries, raspberries, chocolate chips and even skor bits on top for an amazing caramel crust.
2 C all purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 C butter, softened
3/4 C brown sugar
2 1/3 C mashed overripe bananas
Cinnamon and nutmeg (optional)
Berries, Chocolate Chips, Pecans, Walnuts, Skor bits (optional)
Quick Version: Preheat oven to 350F. Cream butter first, then add sugar and cream until incorporated. Add eggs one at a time, then the bananas. While mixing, add salt, baking soda and finally flour one cup at a time to help incorporate well. If the bananas are watery add 1/4C more flour. Add 1/4 tsp nutmeg and 1/2 tsp cinnamon for more flavour (optional). Add 1/2C of chocolate chips, skor bits , chopped pecans or fruit if you like. Add more or less depending on your tastes. If adding fruit, add a bit more flour. Grease and flour pans or use parchment paper. Once pans are ready, pour the batter in. Add skor bits or brown sugar to the top if you want to create a caramel, crunchy crust. Place in oven for 60 min until a toothpick comes out clean. Cool for 10 min, then remove and continue to cool on the counter.
If your bananas are frozen, make sure they are defrosted before beginning. You can put them in the fridge overnight in a bowl to help with this. Preheat your oven to 350F
Start by creaming the butter, get it nice and smooth to help incorporate it into the batter better.
Add in the brown sugar and mix it until fully blended into the butter
Mix in the eggs, one at a time. Then add in the bananas. If the bananas are watery from being frozen, you’ll need to add more flour to balance the extra liquid. The easiest way I’ve found to get the bananas out of the peel is to take a paring knife and slice down the length of it. The banana will just slide out. Mix the bananas in well to fully incorporate.
Next add in the salt, baking soda and flour. You can mix the dry ingredients together first then slowly incorporate them, or do the lazy method and add them one at a time, starting with the salt, then soda and finally adding the flour, one cup at a time. If the bananas look like my pictures, you will need to add more flour. The pictures show a double batch. For one recipe size, add about 1/4C flour extra, for a double batch add 1/2C. The batter should be a bit thicker in consistency. If you add fruit like blueberries or raspberries add a bit more flour as well, because the juice from the berries will add extra liquid.
I love adding some spices to my banana bread. For a single batch, 1/2 tsp nutmeg and 1/2 tsp cinnamon really add a nice flavour boost. If you want to add chocolate chips, pecans, walnuts or skor bits now is the time to mix them in. Start with 1/2 C and add more based on your sweet tooth.
Grease your pans with a bit of butter and flour or cooking spray. If you’d rather, line them with parchment paper. I prefer parchment paper as I can lift the loaves out and slice them easier. Pour the batter in the pans and shake a bit to even out. If you’d like you can add some skor bits or brown sugar to the top. As they melt and bake, they will create a sweet, crunchy caramel topping on the loaf.
Place the pans in the oven at 350F for about one hour. The top should be rounded, golden brown and when you insert a toothpick it comes out clean. Once done, remove the pan and let the loaves cool for 10 minutes in the pan before removing.
Pull up the parchment paper, or shake the loaf out and let it continue to cool on a cooling rack. Once cool enough to touch, you can slice and enjoy! A bit of butter, peanut butter or nutella spread on the slice of banana bread can really make for a delicious treat! You can slice the loaf and freeze it easily too. I like making 2 or 3 loaves at once depending on how many bananas I have. Then portion, freeze and pull when needed for an easy snack.