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Banana Bread

Submitted by: JustRightMenus


We make this pretty frequently at our house. It's a great use for too-ripe bananas.

If you have bananas that are too ripe for eating, but you don't have the time or inclination to make banana bread that day, just stick the bananas in the freezer, just as they are. No peeling required. They'll turn black and overall scary-looking, but they'll be just fine in there. When you're ready to use them, just defrost and add to your bread recipe. Warning: if you're easily grossed out, this isn't the best idea - they're super-slimy when they defrost. But using bananas this way makes for the sweetest, best-ever banana bread.

Servings: one loaf

Categories: bread, breakfast

From the kitchen of:

My sweet husband found this recipe online, circa 2005.


1/3 c. butter, softened OR

1/2 c. apple sauce

2 eggs

2/3 c. sugar at the most - I often use just 1/3

1 c. white flour

3/4 c. wheat flour

1/4 tsp. salt

1/4 tsp. baking soda

2 tsp. baking powder

3-4 ripe bananas, mashed

1 tsp vanilla

1/2 c. shelled walnuts - optional


Preheat oven to 350°.

Grease a loaf pan.

Cream together butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each.

Separately, mix together flour, baking soda, baking powder, and salt.

Add the dry mixture to the wet mixture.

Fold in bananas, walnuts (optional), and vanilla.

Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.