I do believe my family conspires against me when it comes to bananas. When I buy bananas, they have to be green just turning yellow. If I buy a small bunch, the kids gobble them up in two days and beg for more. If I buy a large bunch, the bananas sit and nobody touches them. If there are more than five black spots them, the kids will not eat them.
Instead of letting the bananas go to waste, I freeze them with the peels on. Four bananas to a bag, will give the right amount for banana bread. When I am ready to bake bread, I remove the bag from the freezer. I defrost the bag by leaving it sit on the counter. If I am thinking ahead, I will defrost the bag in the refrigerator for three days. I have found I get the best banana flavor, doing it this way.
The banana peels will be black and the fruit will be watery. This is what you want! I hold the banana by the top and squeeze out the fruit into the bag. Discard the peels; pour banana liquid directly into the recipe mixture when needed.
The recipe I use, the bread tends to go dark. There are times; I have thought I have burnt the bread. I have also found using real butter will make the bread darker. You can use margarine of your choice; I have found the brand I Can’t Believe It’s Not Butter, gives me the lightest color and would suggest using it.
If you are a fan of Starbucks Banana Bread, you will find this a close match. About five years ago, Starbucks gave out their banana bread recipe to customers. I made both for the family and they choose this recipe for the favorite.
You can top the bread with walnuts or shelled pumpkin seeds if you choose, before baking. If you like chocolate chips, dried cranberries or walnuts baked into your bread, I would suggest adding no more than a half cup.
Ingredients:
2 ½ cup all purpose flour
2 teaspoon baking soda
1 cup margarine
2 cups white sugar
2 cups mashed bananas – (four bananas)
4 eggs
1 teaspoon nutmeg
Directions:
Preheat oven 350°F
Prepare pan either by grease and flour, if making muffins use paper cups
Combine sugar, margarine, eggs and bananas in large mixing bowl, until well blended
Stir in baking soda, and nutmeg
Add flour in ½ cup portions, until completely blended
Pour into prepared pans.
Bake:
2 Large loaf pans, 60-65 minutes
18 Muffins, 25 minutes
24 mini muffins, 15-17 minutes
4 mini loaf pans 40-45 minutes
Check for doneness, by checking with a wood tooth pick
Cool for 5-10 minutes before removing from pan.
