Overripe bananas seem to be something I am never short of. And there’s so many yummy things you can do with them – make smoothies, muffins, banana snack cake, or banana bread. With so many choices, it seems almost impossible to go wrong. But it’s not impossible – I have accomplished it.
I had a bunch of overripe bananas, a Monday off, a new muffin recipe, and a friend who had just had a baby. I decided to make chocolate chip banana muffins and take some to my friend, and, of course, I had to try the new recipe. Problem #1 was that I didn’t read the whole recipe before I started, so I had to substitute for some of the ingredients. Problem #2 was – well, I don’t know what it was. It seemed like my substitutions should have worked out okay, but those muffins were not good. And of course, I had made two dozen, plus a couple mini loaves of bread, so I had a whole countertop full of not-good muffins that I could not in good conscience give or throw away.
Over the next week or so, I ate some, and Luke bravely ate some. I discovered that by warming them up in the microwave and then spreading peanut butter on them, almost all you could taste was the melted chocolate and peanut butter (probably because the muffins themselves didn’t have much of a taste at all). Eventually I caved and threw the remainder away (well over half).
Since that day last fall, I’ve stuck with one tried and true recipe every time I make banana bread. It’s Amy Grant’s Grandma’s Banana Nut Bread. My mom copied it for me one time – I’m not sure where she found it, but my copy is complete with a picture of Amy herself. It’s not the healthiest version or the most indulgent one, but it’s good, and it’s really easy. I love it for a bunch of reasons.
1) It’s really quick to make.
2) I don’t end up with a lot of dishes (one mixing bowl, a few measuring cups, and a spatula is about it).
3) It always turns out (unless it gets overdone, which I’ll blame on my oven).
4) You can be creative and add chocolate chips or a caramel drizzle.
5) I don’t have to preheat my oven (in a kitchen like mine, where it gets really warm when the oven is on, that is a huge blessing).
So here it is – a quick, easy banana bread recipe. I usually put mine into six mini loaf pans and cut the bake time just about in half, but it’s good however you make it!
Cream together 1 cup of sugar and 1 stick of butter. Add two eggs, three bananas (sliced up), 2 cups of flour, 1 teaspoon of baking soda, 1/4 teaspoon of salt, and nuts or chocolate chips if desired. Mix it all together and pour batter into a greased loaf pan. Put in cold oven, turn to 300, and bake for 90 minutes. Enjoy!