If your bananas are ready to make into banana bread before you are ready to use them, freeze them (in the peels) until your next baking day. They’ll keep up to 2 months. After they thaw, they will practically puree themselves.
Recipe Ingredients
- 6 bananas, very ripe
- 1 tsp lemon juice
- 3 ¼ cups all purpose flour
- ½ tsp baking powder
- 1 ¼ tsp baking soda
- ½ tsp salt
- 2 cups white sugar
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup chopped pecans or walnuts
Recipe Method
- Preheat oven to 350F. Prepare two 8 inch loaf pans by spraying lightly with cooking spray or rubbing with softened margarine.
- Puree the bananas and lemon juice together using a blender or by hand. You should have about 2 cups of mashed bananas.
- Sift together flour, baking powder, baking soda and salt. Set aside.
- Combine the banana puree, sugar, eggs and oil and mix on medium speed with a paddle attachment until blended, about 3 minutes. Scrape the bowl as needed. Add the sifted dry ingredients and mix until just combined. Mix in the nuts.
- Divide the batter evenly between the loaf pans. Gently tap the filled pans to burst an air bubbles. You then can top with finely chopped nuts if you wish. This makes a crunchy topped loaf. Bake until the bread springs back when pressed and a tester comes out clean, about 55 minutes.
- Cool the loaves in the pans for a few minutes, then remove the bread from the pans, transfer to cooling racks, and cool completely before slicing and serving or wrapping. They can be held at room temperature for up to 3 days or frozen for up to 6 weeks.
