Neglected bananas anyone?
Sometimes, despite your best intentions, nobody eats the bananas in the house. They either turn brown or they’re put in the freezer for a down the road baking day. I’ve made a few delicious banana nut breads and banana cookies and all sorts of other yummy treats, but today we went with this easy banana bread recipe.
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Story time: My husband and I spent a few hours this weekend prepping 10 dozen ears of corn to freeze for the winter. We live in the Midwest and the sweet corn around here is about as good as it gets.
I shucked them while he refilled my wine glass and emptied my husk bucket (we’re an outstanding team, I know) then blanched them and finally but the corn off the cob for freezing.
He posted a of photo of our corn pile (only about 1/3 of it) on Facebook and got some hilarious comments about the bananas hanging in the background! Obviously I had no choice, so the Brooklyn and I got busy.
Sour Milk
One of the ingredients in this recipe is sour milk. This isn’t actually milk that’s gone bad.
You’ll need to mix 1/2 cup of milk with 1/2 tablespoon of distilled white vinegar (or lemon juice if you’ve got some around) and let it sit for about 10 minutes.
This will add a bit of acidity to your baking and balance the sweetness nicely.
Mix and Mash
In a large bowl or upright mixer, cream your butter and sugar for about 2 minutes on medium speed.
Mash your bananas, then add 2 eggs and vanilla.
Add the banana mixture to your bowl.
Combine flour, baking soda, cinnamon and nutmeg.
Alternately add the dry ingredients with the sour milk.
I received one of these beauties as a housewarming gift several years ago and it’s become my favorite countertop fixture!
Get Baked
Add your batter to an oiled loaf pan and bake at 350 for about 50 minutes to one hour.
A note about pans: I don’t have a metal loaf pan, so I used the glass one I had for the bread. Typically, glass pans will give your food a darker brown, crispier crust. An aluminum or metal pan will take a bit longer to cook, but also give you a lighter, more delicate crust. Glass pans are great for pies and most breads!
Be sure to test your bread with a toothpick after about 45 minutes. Be prepared when you open the door as the smell of the cinnamon and nutmeg is almost heavenly… It’s ready when the toothpick comes out clean!
Easy Banana Bread Recipe
Ingredients
- 2-3 bananas mashed
- 2 eggs
- 1 cup sugar
- ½ cup butter softened
- 1 tsp vanilla
- 1 ½ cups flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup sour milk ½ cup milk with 1 tsp distilled white vinegar (mix and rest 10 minutes)
Instructions
- Preheat oven to 350°.
- Cream butter and sugar in an upright mixer or large bowl.
- Mix mashed bananas with 2 eggs and vanilla, then add to mixing bowl.
- Combine flour, baking soda, cinnamon and nutmeg.
- Alternate adding dry ingredients and sour milk to the mixing bowl.
- Bake for 50-60 minutes.
Recipe adapted from SpindlesDesigns.
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