Banana Bread

10 years ago

Baked two loaves of banana bread this afternoon. We had one banana that was too ripe, so I asked DH to bring one more home from the store to bake a loaf as the recipe requires 2 bananas. All he heard was 2, so then I had 3 over ripe bananas. Baked 1 1/2 of the recipe, and make one whole loaf and a mini loaf. I like a slice of banana bread with peanut butter or cream cheese for breakfast. It saves well in the refrigerator.

Bananas ripen up too fast in hot weather and I find myself baking banana bread more often in the summer.

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Comments (14)

Amazing Aunt Audrey
10 years ago
Wrap the ends in saran wrap they will keep longer
eld6161
10 years ago
Do you break them apart before putting them in the fruit bowl? They ripen quicker when they are kept as a bunch.
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How long can you keep saved frozen bananas for banana bread?
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The food charts I have for how long you can keep bananas in the freezer gave no amounts of time, and one said "extended freezer time" - whatever that means (LOL). I guess the goal should be to use the frozen bananas in a timely manner (few months), but I was moving some things around in my refrigerator freezer and I found several ripe bargain bananas that were quick-frozen then placed in a FoodSaver bag, vacuum-sealed shut -- early last summer and promptly forgotten about. I made them into banana bread the other day for yet one more offering to the "throngs" for breakfast during their Christmas visit. When you vacuum-seal peeled bananas (or most food destined for freezer storage), they will last longer than in a typical storage bag because they are stored oxygen-free. Oxygen-free storage prevents the moisture inside the food from migrating from the surface of the food into the bag, drying out or creating ice crystals in the bag. A food science tidbit about using overly-ripe bananas for banana bread. When a banana bread recipe only calls for baking soda as the only chemical leavening, overly-ripe bananas are not as acid (6.5-7.0 pH) as a regular banana (4.6 pH) in order to react in partnership with the baking soda. The reaction may be a weak one resulting in a heavy banana bread. A good banana bread recipe, one that ensures adequate leavening, will use both baking powder and baking soda. If the recipe only has baking soda, make sure a portion of the bananas aren't overly-ripe, or there is another ingredient in the recipe that provides an acid ingredient. That could be some lemon juice added to the bananas to keep them from oxidizing and turning dark, orange juice, honey used as the sweetener, or yogurt, sour cream or buttermilk, which are all acid foods that will react with the baking soda. -Grainlady
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Over ripe bananas = banana bread
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Try Glenda's banana bread - it's moist and delicious! Glenda's Sour Cream Banana Bread 1 cup sugar 1/2 cup oil 2 eggs 1 cup mashed bananas (2 medium) 1/2 cup sour cream 1 teaspoon vanilla 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped nuts, optional Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.
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Martha, you are the only other person I know who has said they buttered banana bread. We also buttered bran muffins, biscuits and cornbread. Seagrass, I usually add nuts, but I've never used cream cheese. Now I'll have to try it. Maybe toast it? Carol, I have a recipe that takes peanut butter and chocolate chips, my kids thought it was the perfect combination: bananas/peanut butter/chocolate. I thought it was a little sweet, more like cake than a quick bread, but it was pretty good anyway. Annie
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The butter makes it look positively decadent! But maybe you need to cut it into fingers and toast it hard so you can dunk it in coffee? Your first photo reminds me how different perceptions are. I've been curling up with a couple of throw blankets and fingerless gloves the last few evenings because it's so chilly. The thermostat says 73° F. :D I can't even imagine what 25° might be like. I've been in a walk-in freezer, but wasn't that cold because you walk back out again and kind of carry the warmth with you. It looks pretty from the warmth of my (goosefleshy knees wanting a cover) desk. :)
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sunnydj47
10 years ago
Good hints, didn't know about either....
jewels_ks
10 years ago
We had a couple of cool days so I decided to make some cinnamon bread- it is a Friendship faux bread and really yummy...I just had a slice.
ravencajun Zone 8b TX
10 years ago
Freeze them! Then use them for the bread or to use in smoothies.
sheilajoyce_gw
Original Author
10 years ago
I used to halve them, put the halves on popsicle/craft sticks, dip them in chocolate shell and roll them in chopped peanuts, walnuts or almonds.
Amazing Aunt Audrey
10 years ago
I separate then wrap in saran. Doubles the life.
Georgysmom
10 years ago
I keep mine in the refrigerator. The skin gets funny looking but when you take the peel off, they're great. They keep at least a week in the fridge and I love them cold.
sjerin
10 years ago
I haven't made banana bread in a few years but did so the day before yesterday. Turns out two of my neighbors did the same thing on the same day, and now here is this thread! Must be the heat that turns the bananas quicker. I didn't know it's a good idea to separate the bananas and am glad to read it, as I prefer them on the greener side.
sheilajoyce_gw
Original Author
10 years ago
DH likes only slightly green bananas, so we need to try the separating and wrapping ends too. Hot weather seems to speed up the banana ripening.
rhizo_1 (North AL) zone 7
10 years ago
I keep mine in the fridge, too. Yes, the skin looks awful, but just perfect bananas stop ripening. I also slice up a couple to freeze for my green sludgies, as well.
joyfulguy
10 years ago
last modified: 10 years ago
Haven't you heard the song, a jingle from a number of years ago,

"I'm Chiquita banana and I've come to say,

bananas need to ripen in a certain way,

when they are flecked with brown and have a golden hue,

bananas taste the best and are the best for you ...

you can put 'em in a salad ... you can put 'em in a pie... aye ...

any way you wanta eat 'em,

it's impossible to beat 'em.

But bananas like the climate of the very, very tropical equator ...

... and you should never put bananas in the refrigerator".

Actually ... I think it should be amended to " ... into the refrigerator" ... but then the metre would be off.

And, of course ... we know so much more about most everything now than the folks did a generation or two ago ....

ole joyful ... who complains that he can't seem to remember a dang thing any more
Amazing Aunt Audrey
10 years ago
All this talk about bananas....so I made a loaf last night.
kathyg_in_mi
10 years ago
DH brought home bananas today. Have never seen such a dark green! C'mon DH, you know better!

Banana Bread

Comments (14)

Amazing Aunt Audrey

eld6161

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sunnydj47

jewels_ks

ravencajun Zone 8b TX

sheilajoyce_gw
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Amazing Aunt Audrey

Georgysmom

sjerin

sheilajoyce_gw
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rhizo_1 (North AL) zone 7

joyfulguy

Amazing Aunt Audrey

kathyg_in_mi

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Banana Bread

Comments (14)

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sheilajoyce_gwOriginal Author

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