I frequently find reason to search out new recipes for old favorites. I have a BAJILLION banana bread recipes at my disposal, but something was telling me that in order to flog about it, I needed to be sure this was a sure winner or at the very least a awesome revamp of something that I used to think was just "okay". Which brings us to the best Banana Bread recipe I've ever used.
I had some bananas lying on my counter waiting for some love that just wasn't coming...so they ended up in the freezer. We tend to buy smaller bunches of bananas in this house, so banana bread hasn't happened in ages. But the other day I spotted the sorry bunch of black fruit sitting in the freezer and figured I'd better deal with it. By battering it to death....
5-6 frozen bananas, thawed
8 T. Earth's Balance vegan buttery spread
2 extra large eggs
3/4 c. brown sugar
1 tsp. vanilla
1 tsp. baking soda
2 c. all purpose flour
1/2 tsp. sea salt
1/2 c. walnuts, chopped (optional)
Preheat oven to 350 F
Grease an 8 x 4 in. loaf pan, if you put this in a 9 in. pan it will reduce baking time.
*Take your bananas out of the freezer the night before you make this bread. When you open the rind, use kitchen shears to snip off the top of the banana and squeeze out the banana like you would squeeze a ketchup bottle. Hold the end that it is being squeezed out of so when the juices follow the actual banana matter you can keep the extra juice from going into the bowl with the fruit. This method concentrates the banana flavor SO much. Make sure before you freeze the bananas they were half "dead"...meaning just under BLACK. This makes for the HIGHEST banana flavor possible in your bread.
In a small bowl whisk flour, soda and sea salt together. Beat bananas until no longer chunky in a separate bowl and set aside. In a larger mixing bowl blend sugar with butter until creamy; add vanilla and eggs one at a time, mixing well after each addition. Alternately add flour mixture and banana to the wet ingredients in your large mixing bowl. If using, fold in nuts now. Bake for 1 hour and 15 minutes. Check bread with a toothpick after 1 hour and 15 minutes passes and again every 5 minutes until toothpick clean. (Every oven cooks differently....some faster, some slower and some have hot spots and cold spots but all usually take at least the 1 hour.)
I will warn you that this may not rise "pretty" for you. You can mess around with adding more baking soda to accomplish the uniform rise, but I didn't bother. The taste was spectacular! In fact, this was the BEST banana bread I have EVER had. The Sprout couldn't lay off of it and neither could I. There are a number of ways you can eat this. Perhaps ways you've not thought of...but, maybe you have. I know I am not the only person with good ideas. I'll share a few of the ideas in case you haven't discovered these particular ones...
1. Toast it, spread peanut butter on top and eat.
2. Cut it into 1/2 inch slices and use for french toast.
3. Toast it, spread Nutella on top and eat.
4. Eat room temperature OR refrigerated with butter on top.
5. Eat room temperature with honey on top. Oh so yummly!
6. Toast it, spread on cream cheese! So creamy...
For Chocolate Banana Bread omit 1/2 c. of flour and add 1/2 c. high quality cocoa powder (like Callebaut or Droste). SO yummy!