There is nothing I love more than a quick bread recipe. And banana bread is the most delicious one to start your day off right.
While working in a bakery for many, many years, I learned this simple trick.... when you're bananas start to get over-ripe, toss them whole right into the freezer in a zip top bag. Yes, peel and all.
When your baking day arrives, pull them out onto a plate to thaw. Do not be alarmed. The peel will be black, it is just what the banana does in the cold. When they are thawed enough you can pull off the top and squeeze out the fruit like a tube of toothpaste.
This recipe makes two loaves of bread.
4 large ripe bananas
1/2 cup butter
1 cup granulated sugar
3 large eggs
2 tsp grated lemon or orange zest
2 1/2 cups white whole wheat flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp grated nutmeg
1 tsp cinnamon
1/2 cup chopped walnuts (or pecans)
1/2 cup chopped dates
-Mix dry ingredients together (flour, salt, baking soda, baking powder, cinnamon, and nutmeg - set aside
-In a mixing bowl - beat together butter and sugar until light and fluffy
-Add bananas to butter and sugar mixture, beat until mashed together.
-Add one egg at a time and blend until combined after each addition.
-Add dry ingredients in 1/2 cup increments until well-blended.
-Remove from mixer, with a spatula, stir in walnuts, dates and lemon or orange zest
-Divide into two 9"x5" loaf pans.
-Bake in 350 degree F oven until tooth pick inserted into the center comes out clean. Turn bread out onto wire rack to cool
Banana-nut bread with dates on ziplist
We cut into the first loaf before it even has a chance to cool. You can still see the steam rising off the slices.
You can also freeze the second loaf for breakfast at a later time. I double wrap it with plastic wrap and foil, then put it into a zip top freezer bag. That is, on the days I don't think we'll eat it before the week is up. Usually the first loaf is our dessert the first night, and then slices of the second for breakfast the next day.