Wasting food is just a terrible thing to do, period. Especially if the food we are talking about is bananas. When our bananas are over ripe, we just don’t toss them out, we put them in a freezer bag and pop them into the freezer…but then what do we do with them?
A long while back we posted a recipe for Banana Pancakes which used said frozen bananas. We wrote, “frozen bananas are perfect for many things because when they thaw they are nice and mushy.” Now, at the time we wrote that, we didn’t know of anything else to do with them other than use them in pancakes. But now since we are much wiser we have found another use for frozen bananas – Banana Bread!
Banana bread keeps so well and is absolutely a perfect way to get an extra serving of fruit in you during breakfast!
It’s so funny that it’s even called bread, bread isn’t supposed to be this good and yummylicious.
- Servings – 1 loaf in a 9×5 pan (If you don’t have the right size pan, don’t worry! We actually doubled this recipe and made 3 7×3 loaves. You could also make muffins! Just adjust the cooking time.)
- Prep time – 10 minutes
- Cook time – 45 minutes
- 2 medium frozen bananas
- 1/4 cup apple sauce
- 1/2 cup sour cream
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1.5 cups flour
- 1/2 stick butter (1/4 cup), melted
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
1. Preheat your oven to 350°F.
2. Make sure you have 3 large mixing bowls on hand for the following:
Banana bowl – in this bowl thaw and mush your frozen bananas into a fine pulp. Use the same methods for thawing from our Banana Pancake recipe.
Dry bowl – use this bowl to mix your flour, baking soda, and salt.
Wet bowl – mix all of your wet ingredients starting with the white and brown sugar (yes sugar is considered a wet ingredient), apple sauce, sour cream, vanilla, cinnamon, and melted butter. Once everything is mixed together, mix in your 2 eggs.
3. Into your wet bowl, slowly add in the contents of the dry bowl. Add about a quarter of the mixture, stir and repeat until you have added all the dry ingredients and have a nice thick dough.
4. Into this bowl mix in the banana pulp and combine until incorporated. Do not over mix, it’s okay if it is a bit lumpy.
5. Spray your baking pan(s) (disposable ones are only $3 at your local grocery store) with a non-stick spray and evenly distribute the batter into the pans. The batter should only fill about half of the pan (remember the bread will rise).
6. Bake for 60 minutes for a large loaf, 45 minutes for a smaller loaf, or
20 minutes 25 minutes for muffins, or until a toothpick inserted in the middle comes out clean.
7. Let them cool for 15 minutes and enjoy!
P.S. – the best way to store your banana bread is in a large zip-lock bag placed in a dark cool place. Also, you can put a loaf in a freezer bag and freeze it for later.