Need a recipe that will use up bananas? This tasty banana bread is packed with nutritional goodness the whole family will enjoy. It only takes a few minutes to mix up!
Last Monday morning I was cleaning up the kitchen and discovered that we had somehow accumulated 10 very ripe bananas in the back of the freezer. John has been asking for a loaf of banana bread for several months and he’d obviously done a good job at stashing away the bananas that I would need for the bread. After the bananas had thawed on the counter for a bit (and after I had rearranged the kitchen) I settled in for a bit of baking.
Sidenote: If you’ve never used frozen bananas, you’ve got to try it. It really is fun (and a bit gross) to squeeze the thawed bananas out of the peels =)
I was feeling a little nostalgic so I decided to use a recipe from my high school’s cookbook. The recipe was contributed by a long time family friend, which seemed appropriate for a recipe that I can remember eating since I was a child. I did my best to stay true to the recipe, but I did reduce the sugar and make the recipe gluten free and casein free. I would have added 2 c. nuts, but we didn’t have any and I didn’t really miss them.
And it was so good! We ate banana bread at least twice a day for four days and the first words out of David’s mouth each morning was “anana bread”. John thought that the bread was a little mushy when we had our slices right out of the oven, but I liked it. The bread stayed moist the entire four days that it took us to eat it, and I was just keeping it inside of our bread container in the refrigerator. I microwaved our slices for a few seconds each morning, and they came out wonderfully moist. They did not need any butter, which I really appreciated since I am trying to feed us healthy foods.
P.S. That’s a picture of David and his gluten free banana bread breakfast. I was about to get a shot of the banana bread when the camera batteries died =(
Yield: makes 2 loaves.