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Banana Bread from Single Leftover Bananas
I always seem to have one or two bananas left over in a bunch by the time my family tires of eating them for the week. Instead of wasting them, I freeze them for later batches of Banana Bread. The skins turn black and sometimes wrinkle, but I assure you that they are just fine for baking! Simply thaw them, cut off the end of the stem, and squeeze into the flour like a tube of toothpaste. The banana pulp will slide right out and you’ll be ready to mix incorporate them.
Making Banana Bread Fluffy
Quite by accident, I was making banana bread one day and had mixed the bananas into the flour mixture, and realized that I had no eggs. I had already mixed the flour into the bananas, and I didn’t want to waste them. So, I let it sit while I waited to get the eggs. The banana-flour mixture started to rise like yeast from the baking powder and soda. I made up the banana bread anyway and the result was amazing. The resulting bread was fluffy and light.
- 1 ¾ C Flour
- 2 t baking powder
- ¼ t baking soda
- ½ t salt
- 1/3 C shortening
- 2/3 C sugar
- 2 eggs, well beaten
- 1 C mashed ripe bananas (2-3 bananas)
- Mix flour, powder, soda and salt. Add bananas and mix well. Set aside.
- With electric mixer, beat shortening in bowl until creamy. Add sugar gradually to shortening and beat until light and fluffy. Add eggs and beat well.
- Add the banana mixture to the shortening mixture and beat well. Add the rest of the banana mixture, beating until incorporated and smooth.
- Grease and flour pan. Bake at 350?F, 40-45 minutes.
- Makes 1 loaf
Banana Bread Freezes Well
I usually make up several loaves of banana bread at once, cool them, and freeze all but one. They freeze marvelously. When you’d like to serve one, thaw it and put it, unwrapped, in a 300 degree F oven for about 5 minutes to crisp up the crust. It will be just like you baked it.
1 ¾ C Flour
2 t baking powder
¼ t baking soda
½ t salt
1/3 C shortening
2/3 C sugar
2 eggs, well beaten
1 C mashed ripe bananas (2-3 bananas)
Mix flour, powder, soda and salt. Add bananas and mix well. Set aside.
With electric mixer, beat shortening in bowl until creamy. Add sugar gradually to shortening and beat until light and fluffy. Add eggs and beat well.
Add the banana mixture to the shortening mixture and beat well. Add the rest of the banana mixture, beating until incorporated and smooth.
Grease and flour pan. Bake at 350°F, 40-45 minutes.
Makes 1 loaf
Banana bread is a wonderful, moist bread that is great on its own, or try making French toast out of a few thick slices!