Bananas are a fairly portable fruit. I used to always throw one in my bag on my way to work. Then I started grad school and realized that textbooks, notepads and a laptop are heavy and pointy. They are the perfect things to pierce and crush a banana, spreading mush all over my notes and computer. I haven’t swished one yet, but I also really don’t want to “learn the hard way,” so I’ve stop taking bananas with me to campus. The results is a banana-free backpack and several brown bananas sitting in a fruit bowl at home.
The brown bananas present a new problem that has a delicious solution: banana bread. Yes, I’m sure that you have your recipe for banana bread and I won’t say mine is better (but it could be), but this is mine. I discovered it several years ago before I really cooked and it has stayed with me throughout my transition (unlike many other recipes that I realized just aren’t that good.) The recipe is for two loaves, so you can always half it if you don’t have enough bananas or only want one loaf (but you’ll want a second). I recommend making the two loaves, because its good and if you can’t get to it you can freeze one or give one as a wonderful gift.
Banana Bread2 cups flour 1 teaspoon salt 2 teaspoons baking soda 1 teaspoon cinnamon 1 cup butter, room temperature 2 cups sugar 2 cups bananas, mashed 4 eggs 1 teaspoon vanilla 1 cups chopped walnuts
Preheat the oven to 350 degrees. Grease and flour two 9-by-5-inch loaf pans.
In a large bowl whisk together the flour, salt and baking soda and cinnamon. In a stand mixer or with an electric mixer beat the butter and sugar together until the mixture is airy. Beat in one egg at a time, until well blended. Using your hands (or instrument of your choice), mush the banana and add them into the butter. Mix until well combined. Mix in the walnuts. Slowly add in the dry ingredients until the batter is just combined.
Pour the batter evenly between the two pans. Bake for 55-65 minutes, or until a knife or tester come out clean when stuck in the middle. Allow to cool in the pan for 15 minutes before turning out onto a cooling rack. Serve warm or room temperature.