You’re only a few ingredients away from a moist and delicious banana bread!
Is it just me, or are your bananas always turning brown? I feel like sometimes I buy a big bunch of greenish bananas, I go to bed and in the morning they are already brown and soft. It feels like a waste of money, but not if you use them to make Banana Bread!
Banana Bread is one my my favorite things to make. The recipe is VERY forgiving, and the recipe doubles, triples, even octuples great! Any extra banana bread freezes well, and reheats wonderfully. And best of all, it’s a great way to use up bananas that have over ripened rather than throwing them out!
I like banana bread warmed up with a big shmeer of butter as an after school or late night snack, or even as breakfast for busy mornings. Use bananas that are over ripe – black. They are the sweetest, and make for the best banana bread. If you want to add some nuts, add them with with dry ingredients.
1 stick butter, melted
1/2 cup white sugar
1/2 cup brown sugar
3 very ripe bananas
1/4 cup whole milk
1 1/2 cups all purpose flour
1/2 cup rolled oats
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
Preheat oven to 350 degrees.
In a large bowl mix melted butter with sugars and vanilla with a whisk until well combined and there are no more lumps.
Add eggs to butter and sugar mixture, beating after each egg addition. Mash bananas in a separate bowl, and add to butter, sugar, egg mixture. Add milk, and whisk to combine.
In a separate large bowl, mix flour, oats, salt and baking soda with a fork until well combined.
Pour dry ingredients into wet, and using a silicone spatula, stir and mix until well combined.
Pour batter into prepared loaf pan or into prepared muffin tins.
For a loaf, bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. For muffins, bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Check out the printable recipe here!