Got Ripe Bananas? Go Make this Banana Bread
It’s been nearly ninety degrees in my area and my bananas have started speckling within days after buying them. I throw my bananas in the fridge when they start showing a bit of brown and this will slow down the ripening process.
Because I have a freezer obsession, I throw my over ripe ones WHOLE in the freezer. Why, you ask? Because I love to make this banana bread and I will never waste a banana. I also like to make smoothies with sliced frozen bananas. You can see how I make convenience slices here.
What’s the trick to getting these out of the skins? I allow mine to thaw for twenty to thirty minutes on the counter. I’ve got three frozen bananas and one mushy one that came home from my child’s lunchbox.
You can see the difference between the frozen ones and the fresh one, but never fear it mixes well and tastes wonderful. I beat mine together with honey and eggs. Then I add the butter, sugar, vanilla, baking soda and salt. I add the flour last and pour into a greased loaf pan. I sprinkle the oatmeal on top. I added this step to this awesome recipe by King Arthur.
Let the batter rest at room temperature for 10 minutes. I bake the bread for the full 50 minutes and gently lay a piece of foil on the top to prevent over browning and bake an additional 10 minutes. I check the center with a cake tester; it needs to come out clean. The loaf needs to rest in the pan for at least fifteen to twenty minutes so it will not tear (How do I know?). Then transfer it to a cooling rack.
It’s important to allow it cool for an hour or more before wrapping for the freezer. That’s why you should bake two (go out and look or ask for discounted bananas). Munch on one and have another at a later date. Or you can give it away as a gift. This is a healthy dessert with real vanilla ice cream or top it with strawberries and seasonal fruit like I do my zucchini freezer bread. It’s such a treat to pull a fresh loaf from the freezer for breakfast, snack or dessert. Feel free to freeze individual portions. Thaw 24 hours before serving.
After it’s completely cooled, I wrap in plastic wrap and then in labeled foil. I throw it in the freezer and write it on my freezer inventory for a treat later.
Without further due, here’s the awesome recipe.
Whole Wheat Freezer Banana Bread
Yield 1 loaf (DO make 2 if you have enough bananas)
- 1/2 cup softened butter-1 stick
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup mashed thawed frozen bananas, about 3 medium to large
- 1/4 cup honey (I buy mine in bulk from Sams)
- 2 eggs
- 2 cups white whole wheat flour
- 2 Tablespoons rolled oats, optional
In a large bowl, beat the bananas well. Add the honey and eggs beating until smooth. Add the butter sugar, vanilla, baking soda and salt. Slowly add the flour and stir until smooth. Pour the batter into a greased loaf pan. Sprinkle rolled oats on top (oatmeal).
Let the batter rest for 10 minutes. Bake at 350 for 50 minutes. Lay a piece of foil across the top and bake an additional 10 minutes. Check doneness with a long toothpick in the center. It should come out clean. Allow the loaf to cool fifteen minutes in the pan. Remove to a cooling rack. Cool completely before wrapping for the freezer.
What do you like to do with your overripe bananas?