Well I just love it when the bananas don't get eaten and I get to make some bread. It makes the whole house smell scrumptious! I am including my recipe and some pictures of the process. If you are not a cook, pictures always help I think. I have found that gathering all of my ingredients first makes the process much smoother. I also clean as I go along. It is much easier to sit and enjoy that yummy warm bread when the dishes are done and the supplies are put away. So if you have some aging bananas that seem destined for death, put them to good use today!
First you will need to preheat your oven to 350.
Then gather the following ingredients:
1 stick of butter at room temp ( I never use margarine, so I don't know if it changes the recipe)
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
4 ripe bananas
3/4 cup sugar
3 large eggs
1 tsp vanilla ( I always use pure vanilla, but imitation will work)
1/4 cup sour cream (I think this addition is what makes it so moist)
1/4 to 1/2 tsp cinnamon (depends on your taste)
1/4 tsp nutmeg
Optional items-2/3 cup finely chopped pecans and/or 1/3-1/2 cup chocolate chips
Combine the bananas, sugar and butter. I put my broken bananas in and run those for a minute to mash them, then put in my butter and sugar. Add your eggs one at a time. Mix until combined. Then add your vanilla, sour cream and spices. Once those are incorporated, add your flour mix (soda, salt, flour). Then if you like pecans or chocolate chips, you add those.
I use a great Martha Stewart mini-loaf pan to bake mine. They just look nice once they are done and they are easier to freeze (if you have any leftover). You could use a loaf pan or muffin tins. You will need to adjust the cook time though.
Mini loaf pan-30 minutes Loaf pan- 50-60 minutes Muffin tins-check at 15 minutes
