Too Many Bananas

At my house we have a banana problem.  There are five of us and we either cannot keep bananas in the house or we end up having them sit around and rot.  I'm not so sure when my gang isn't eating them that it isn't a conspiracy to get me to make banana bread. Here is my latest crop of bananas about to go bad. SIGH.

Right now my freezer has an overload of bananas and so this new crop needed to be used not frozen. Luckily for my family that means momma is baking a batch of banana bread.

     

Yes, all those are photos of bananas currently residing in my freezer.  If you need some let me know.  I'm happy to share.  I used to always freeze them with the peel on and then along the way I discovered that if you peeled them before you froze them you could also use them in smoothies.  I love learning new tips like that.

I have a desire to be a clean eater.   If that is an unfamiliar term to you it has to do with eating no processed foods.   I have done the clean eating thing and I've seen and felt the benefits, but I was born with a gene that makes me love to bake.  I'm sure it came from all three of my grandmothers and my mom.  Yes, I know it is genetically impossible to have three grandmothers, but I am sure the one that wasn't biologically related to me somehow passed her love of baking on to my genetic makeup.  Her homemade rolls at holidays are the ones I cook to this day.  Just thinking about them makes me salivate.  I really do have a bread problem, which is why I haven't been so great at really eating completely clean. Anyway, there are lots of ways you can make a healthier version of this recipe. I'm just okay with sticking to this recipe being one I don't make healthier.

My recipe is  adapted from the good ol' Better Homes and Garden New Cookbook.  This copy came to me 21 years ago as a wedding/shower present.  It is well loved and a great basic cookbook. You can see by the batter stains on this page that this is a favorite recipe.  This is a classic cookbook and great for any cook that just wants basic simple recipes.

If you have a stand mixer use it.  My stand mixer is my true I don't know how I lived without it for as many years as I did kitchen gadget.  Stand mixers make it easier for kids to learn to bake because their arms don't get tired holding the hand mixer.  Also, I was able to get rid of my bread machine once I got a stand mixer (because I never actually used my bread machine to bake the dough).  This recipe is for one loaf, but my pictures are of two because I made a double batch.  In your stand mixer add 3 bananas and mix on low level to mash them.  Add 1/3 cup of shortening and 2 tablespoons of milk.  I'm a shortening snob and only use Crisco brand.  I tried store bought and I just didn't have the same results.  Mix the bananas, shortening, and milk together.  The beauty of the stand mixer is you don't have to mix this part super well.  The picture is exactly what mine looked like.

Then add 1 cup of all purpose flour (I always use unbleached because I don't really see why my flour needs to be bleached), 2/3 cup sugar, 2 tablespoons baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon salt.  Mix until blended and then mix on a medium high speed for 2 minutes. 

Add 2 eggs (in the picture there are 4 because I made a double batch) and the remaining 3/4 cup of flour.  Mix until blended.  Your batter will be creamy.  I find batter and bread dough cause some kind of Zen mode in my brain.  I could just stand there and smell it for hours.                                        

When I made this batch, like I said it was a double recipe, so I divided it into two bowls.  Each bowl had about 3 1/2 cups of batter, so I'll save you from washing an extra bowl.  If you want to make a double batch just transfer 3 1/2 cups of batter to a second bowl and leave the remaining batter in the stand mixer bowl.  I'm thanking myself for measuring this out too.  Next time I'll have one less bowl to wash. 

I'm such a messy cook.  This batch resulted in a blob of batter on the floor that I proceeded to step in.

My family loves chocolate chip banana bread and I love the classic banana nut.  Hence the double batch of batter.  For banana nut add 1/2 cup chopped walnuts and for the banana chocolate chip add 1/2 cup of chocolate chips.  You can add more or less based on how nutty or chocolatey you like your banana bread.  I used semi sweet chocolate chips.  You just want to gently fold the nuts or chocolate chips into your batter.  Oh and by the way, at my house the chocolate chips have to be hidden.  For some reason people around here think they are a snack.  I have been known to eat them myself when I have had a I need chocolate attack, but man is it frustrating to be in the middle of a recipe that calls for chocolate chips only to realize all the chocolate chips you thought you had are gone.

Transfer your batter to a greased loaf pan and bake in the oven for 45 minutes at 350 degrees Fahrenheit.

 After 45 minutes you are going to lightly cover your loaf with foil.  This will keep your top from getting too dark or burnt. 

My loaves after 45 minutes and then with the foil covering.

I cook mine for an additional 10 minutes after covering with foil.  Every oven is different.  I find my oven cooks faster than called for and because of this I always set my timer a few minutes before any recipe says.  I use a cake tester to check mine for being done.  Your cake tester should come out dry.  You can also check to see if yours are done by gently pressing the tops of the loaves.  They should resist being pushed in. 


Once you remove your loaf from the oven allow it to cool in the pan about 5 - 8 minutes.  Then turn over your pans on a cooling rack to dump the loaf out, flip loaf upright (be careful they will still be hot), and allow it to cool pretty much completely. 

This is the hardest part for us.  When the bread is still warm we love to spread some butter on it and eat it.  However, your bread will actually slice better if you allow it to cool completely.  It's actually best to wrap it in plastic wrap or place in a sealable container once it's cooled and wait to cut it the next day.  If you have overnight company coming make this recipe in advance and serve it for breakfast with fruit, yogurt, sausage links or whatever else you like.  You can also freeze the loaf and save it for latter.  Good luck with that.  My chocolate chip loaf will be gone in less than 24 hours.

I will be enjoying my banana nut loaf all week. I guess it's good that my favorite isn't a house favorite.  It means more for me.

                        

Classic Banana Bread - 1 loaf
3 bananas mashed
1/3 cup Crisco Vegetable Shortening
2 tablespoons of milk
1 3/4 cups all-purpose flour (divided into 1 cup and 3/4 cup)
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup of chopped walnuts or chocolate chips

Preheat oven to 350 degrees Fahrenheit.
Place three peeled bananas in mixing bowl and mash.  Add shortening and milk to mashed bananas and mix.  Add 1 cup of flour, the sugar, baking powder, baking soda, and salt.  Mix together until blended and then mix on med-high for 2 minutes. Add eggs and remaining 3/4 flour.  Mix until blended well.  Fold in chopped nuts or chocolate chips.  Transfer batter to a greased loaf pan.  Bake at 350 for 45 minutes.  Cover loaf with aluminum foil and bake an additional 5-15 minutes (until cake tester comes out dry.  Allow loaf to cool in pan 5-8 minutes and then remove loaf from pan and cool completely before slicing.