Bought a bunch of bananas and they ripened too fast? Don't throw them out! A banana that is turning black is actually very ripe and perfect for making banana bread.
Banana bread became a standard of American cooking books in the 1930s and gained popularity in the 1950s.
This recipe is adapted from one by Milliken & Feniger.
Ingredients
- 1 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter at room temperature
- 2 large eggs
- 4 ripe bananas
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup chopped walnuts
Directions
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Fold in the chopped walnuts.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
