Top Banana = Best Banana Bread (BBB)
by Sue Zelickson, Tastemaker in Residence
How often do you have you a bowl of over ripe (black) bananas and wonder if you should throw them out, or put them to use?
Some people peel and freeze them to add to smoothies, others know that recipes for banana bread and cakes both call for ripe bananas. So let me share my best banana bread recipe then you will save your squishy bananas from the garbage.
Also here's a hint to keep your bananas fresh longer: Separate them from the bunch before setting them in a bowl...
1/2 cup (1 stick) butter, melted
1/2 cup brown sugar
1/2 white sugar
1/2 cup sour cream
1 tsp vanilla
3 large very ripe bananas (or 4 small bananas)
1 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup mini chocolate chips (optional)
- Grease an 8 inch bread pan with butter. Preheat oven to 350 degrees.
- In a large mixing bowl, combine melted butter, brown (with no lumps) and white sugar.
- Whisk in sour cream, add eggs, one at a time whisking well after each addition. Stir in vanilla.
- In another bowl mash the bananas, then whisk them into the sour cream mixture.
- Sprinkle the flour, baking soda, baking powder, salt and cinnamon on top then stir it together until no white remains. Add chocolate chips and mix well.
- Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Check the pan after about 30 minutes. If the top is getting too browned, cover with foil for the remaining baking time.
- Allow the bread to cool before removing from the pan after you sneak a slice warm from the oven of course. Wrap leftovers in saran wrap.
Bread will keep for up to a week or for longer if in the freezer. If you have more ripe bananas, double the recipe and make two loaves.
Enjoy the spirit of the over ripe banana.