Too many overripe bananas, equals time for making banana bread. Thought I was still on my banana baking game, until I managed to leave out by accident the sugar in the recipe. I improvised and sliced it up to enjoy with a drizzle of honey.
Its probably a good thing that I don’t have any more overripe bananas to fret over in my fruit basket.
This banana bread loaf takes just a few minutes to put together. It’s worth it.
Makes 1 loaf
Recipe adapted from The Andrews Inn and Garden Cottages
2 cups pre-sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sugar
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup buttermilk
3 large or 4 small mashed bananas
3/4 cup walnuts (optional)
Preheat oven to 350 degrees F. Coat a 9x5x2-inch loaf pan with vegetable oil or cooking spray. You may also use a muffin tin to make muffins.
In a medium-size bowl, mix flour, baking soda, baking powder, sugar and salt. In a larger bowl, mix eggs, oil, buttermilk, and bananas. Fold dry ingredients into wet ingredients by hand until well mixed. Fold in walnuts (optional). Pour batter into loaf pan.
Bake for about 50 minutes (25 minutes for muffins). Place on rack to cool for 10 minutes before
removing from pan.
Don’t forget the sugar!