Believe it or not, I didn’t make banana bread for the first time until I was in college. One of my best friends Mallory shared here recipe with me, and it’s the one I’ve been using ever since. It’s a very forgiving recipe, as you’ll see below. I’ve found myself with a surplus of brown bananas. My supervisor and her family don’t like bananas once they start to brown, so she’s taken to plopping them on my desk once they’re past the point where her family wants to eat them. I’m never one to turn down free food. Life hands you brown bananas…make banana bread!
1/2 c granulated sugar
1/2 c brown sugar
1/2 c applesauce
2 eggs (or 1/2 c greek yogurt if you’re out of eggs like I was, 1/4 c of yogurt =1 egg)
1 c mashed bananas (2 or 3 bananas, I usually eyeball and skip the measuring)
1 tsp. baking soda
2 c flour (I didn’t check prior to baking to see if I had all the ingredient. You’d think I’d learn! I didn’t have any regular all purpose flour. I ended up using mostly bread flour, and then 1/4 c of masa, or corn flour, when the bread flour ran out. It tastes just fine.)
1/4 tsp salt
1/2 tsp baking powder
1/4 c walnuts (if ya want)
1. Pour all ingredients into the bowl and beat with an electric mixer until combined and banana chunks have all been smoothed out.
2. Pour into a greased and floured loaf pan.
3. Sprinkle with nutmeg, cinnamon, and sugar if you like.
4. Bake at 350° for 45 min to 1 hour, until toothpick or knife inserted into loaf comes out clean.
5. Cool (or not) and eat!