Trying in any way possible to get my kids to eat fruits and vegetables, I have been reduced to making banana bread and thinking that this counts as a good food choice. But I am counting this as a win/win as I am getting my kids to eat fruit (a stretch I know) and we are cutting down on the food waste in our family. I’m trying in any way possible not to waste food, and to use what we have. To that end, this is one solution to those overripe bananas sitting on your counter. The following recipe is quick and easy, no mixer is needed–just a bowl and a wooden spoon.
- 1/2 cup unsalted butter melted
- 3/4 cup white sugar
- 2 eggs
- 1tsp of vanilla extract
- 1 1/2 cups of flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 2-3 ripe bananas– mashed
- Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper. (or grease bottom and sides well with butter)
- Combine flour, baking soda and salt in a small mixing bowl. Set aside.
- In a large mixing bowl, stir together melted butter and sugar. Add the eggs one at a time and mix well after each addition, then add in vanilla.
- Stir dry ingredients into butter/sugar mixture. Stir in buttermilk and fold in mashed bananas.
- Pour into prepared pan and bake in the center of oven for 60 minutes or until toothpick comes out clean in the center of loaf.
- Cool bread for 10 minutes before removing from pan to a wire rack.
This recipe is easily doubled. All of my family members love this recipe, even the ones who don’t like bananas.
And my dog Scout also loves this banana bread recipe, as she managed to steal a loaf that was cooling on the counter.