Got a bunch of overripe bananas sitting in your kitchen, pantry, or fruit basket? Thinking of tossing them out? Stop right there! Those soft, spotty bananas may not look appetizing to peel and eat, but if they’re not completely gone, they’re pure gold for baking. With just a little effort, you can transform them into a delicious—and yes, surprisingly healthy—classic treat: banana bread.
Bananas were first found in Malaysia and migrated, with the help of travelers and traders, to India. Alexander the Great is said to have introduced the banana to the Western civilization.
The origin of the first banana bread recipe is unknown, though some speculate it was originated in the 18th century by housewives experimenting with pearlash. The term "pearlash," refers to potassium carbonate, which was used to chemically leaven breads in the late 1700s, a process which led to the making of quick breads. Prior to the use of pearlash, breads needed to be leavened by the use of yeast or something containing yeast, such as beer. This was not a fast process because it takes time for the yeast to react. Baking powder, which is actually sodium bicarbonate, was introduced in the mid 1800's and replaced pearlash as a chemical leavening agent allowing the making of quick breads easy for all cooks.
Banana bread is very good for your heart and thanks to the bananas for this. They are very rich in potassium, a mineral that regulates blood pressure and normalized heart function. In addition, bananas have a very low glycemic index, which gives you an energy boost. This makes banana bread a perfect breakfast treat that will kick start your day!
So, here's the recipe:
Ingredients:
½ cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
3 large overripe bananas, mashed
½ cup buttermilk, room temperature
2 cups flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp ground cinnamon (optional)
¾ cup walnuts, chopped (optional)
Method:
Preheat oven to 180℃. Lightly grease a 9x5-inch loaf pan with butter. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl.
With the mixer on low, add the eggs one at a time, mixing after each addition until just combined. Add vanilla and mashed bananas and mix on low to combine.
While the mixer is running, slowly pour in the buttermilk and continue to mix until combined. Turn off the mixer and scrape down the sides and bottom of the bowl.
In a separate bowl, sift the flour, baking powder, baking soda, salt and cinnamon. Whisk to combine.
Add all of the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix. Fold in chopped walnuts, if desired.
Pour batter into a 9x5-inch loaf pan and bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the bread comes out clean. Allow bread to cool completely on a wire rack.
Remove banana bread from the loaf pan and transfer to a serving platter. Slice, serve and enjoy!
Notes:
1. Store bread in an airtight container at room temperature.
2. Granulated sugar can be substituted for brown sugar.
3. The butter needs to be at room temperature, not too soft and not too hard.
4. This recipe also uses 3 large overripe bananas. If you don't have overripe bananas, you can quickly ripen them in the oven on a baking sheet at 150°C for about 20 minutes, until the peels are blackened.
5. Buttermilk gives this bread its moist and soft texture. If you don't have buttermilk on hand, just use regular milk mixed with 1 tsp vinegar/lemon juice.
6. You can substitute the walnuts for any other type of nuts, dried or candied fruit, chocolate chips or chunks, raisins, raspberries, blueberries or just leave the bread plain.
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
3 large overripe bananas, mashed
½ cup buttermilk, room temperature
2 cups flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp ground cinnamon (optional)
¾ cup walnuts, chopped (optional)
Method:
Preheat oven to 180℃. Lightly grease a 9x5-inch loaf pan with butter. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl.
With the mixer on low, add the eggs one at a time, mixing after each addition until just combined. Add vanilla and mashed bananas and mix on low to combine.
While the mixer is running, slowly pour in the buttermilk and continue to mix until combined. Turn off the mixer and scrape down the sides and bottom of the bowl.
In a separate bowl, sift the flour, baking powder, baking soda, salt and cinnamon. Whisk to combine.
Add all of the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix. Fold in chopped walnuts, if desired.
Pour batter into a 9x5-inch loaf pan and bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the bread comes out clean. Allow bread to cool completely on a wire rack.
Remove banana bread from the loaf pan and transfer to a serving platter. Slice, serve and enjoy!
Notes:
1. Store bread in an airtight container at room temperature.
2. Granulated sugar can be substituted for brown sugar.
3. The butter needs to be at room temperature, not too soft and not too hard.
4. This recipe also uses 3 large overripe bananas. If you don't have overripe bananas, you can quickly ripen them in the oven on a baking sheet at 150°C for about 20 minutes, until the peels are blackened.
5. Buttermilk gives this bread its moist and soft texture. If you don't have buttermilk on hand, just use regular milk mixed with 1 tsp vinegar/lemon juice.
6. You can substitute the walnuts for any other type of nuts, dried or candied fruit, chocolate chips or chunks, raisins, raspberries, blueberries or just leave the bread plain.
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