This very moist Banana Bread uses two and a half cups of mashed bananas! It makes two loaves (or one glorious bundt!) one for now and one to freeze for later!
I had a bunch of bananas that were getting ripe the other week and I was going out of town, so I froze them in their skins in a plastic bag. When I was ready to make the banana bread, I took them out of the freezer and let them thaw at room temperature.
You then peel them as you would regular ripe bananas and they are good to go. Everyone’s familiar with bananas getting past their prime – this is a great use for them.
Banana Bread
Ingredients
- 1 cup butter - softened to room temperature
- 2 cup white sugar
- 2 1/2 cup bananas - mashed
- 4 eggs
- 2 1/2 cup all-purpose flour
- 2 tsp baking soda
- 3/4 tsp salt
- 1 tsp nutmeg
Instructions
- Preheat oven to 350C (170C).
- Prepare a bundt pan (or two loaf pans) by spraying with cooking spray/oil and then dusting with flour.
- In a large mixing bowl, cream the butter. Add the sugar gradually, and mix well after each addition. Add the bananas and eggs and beat until well-mixed.
- Mix the dry ingredients and blend with the banana mixture by hand, being careful not to overmix. Pour and spread evenly into the bundt pan.
- Bake 50 minutes to an hour. Test with a cake tester or toothpick – when inserted into the middle of the loaf, it should come out clean. Cool for ten minutes before removing from the pan. (You might want to insert a knife around the edge to check for places where it could be stuck). Turn out onto a cake plate and dust with icing sugar when completely cooled.
- This recipe freezes beautifully. If you have used a bundt pan, cut the loaf in half, wrap well in plastic wrap or waxed paper, then seal in a plastic bag in the freezer.