I made a resolution to waste less food. My strategy was to plan before I shopped and to get creative before perishables expired.
Week 1 of the year and I found myself with 4 bananas needing a home. I have no idea what to do with over-ripe bananas except bake banana bread. I'm not a baker but I know this isn't complicated. After looking through at least 4 or 5 cookbooks and 15-20 recipes on the Internet I decided to try the pieces I liked from a few different recipes, after all there was a common denominator in all of them; flour, sugar etc.....
While perusing the recipes I liked the idea of adding butter milk, cinnamon and a few miniature chocolate chips (Which I had left over from holiday baking). I really liked this recipe, it was moist and banana-ee and will make it again; even G liked it and he is hard to please. The bread did fall a little more than previous attempts, I may try to bake is at a lower temperature for a longer period of time, any bakers out there have a better idea, please share if you do!
Here is what I used.
1 1/2 Cups flour
3/4 t baking soda
1/4 t baking powder
1 t vanilla
4 ripe bananas
1/3 Cup butter milk
1 stick butter
1 Cup white sugar
2 T Vegetable Oil
1 egg
1/2 Cup miniature chocolate chips
Preheat to 350 and butter/spray 9" loaf pan
- Mix dry ingredients
- Beat butter (room temp) and sugar until fluffy, add oil and egg mixing thoroughly
- Mix buttermilk, vanilla and 2 mashed bananas
- Slowly add flour mixture alternating with the butter mixture until incorporated
- Small dice remaining bananas and add to mixture
- Fold in chocolate chips
- Bake approx 50 minutes
- Cool on rack before unmolding
not sure how to fix falling - but i like to throw the peeled ripe bananas into a ziplock and into the freezer. If you aren't ready for making banana bread at that moment - you can save them for a rainy day. When you are ready to use them, just pop them in the microwave until thawed.
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