Not Your Grandma’s Banana Bread

Overripe bananas in a banana tree
Bye bye, bananas

It’s fluffier, it’s tastier, and it is still an easy, simple way to get rid of those past-due bananas.

What you’ll need:

  • 2 1/2 C all purpose flour
  • 1 1/2 Tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 C butter, room temp
  • 1 C brown sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 4 to 5 overripe bananas, mashed
Ingredients for baking in a bowl
Butter and sugar is creamed together, then eggs and extract is added

Instructions:

  1. Preheat oven to 350 degrees F and move rack to middle.
  2. Lightly grease a bundt pan or two loaf pans
  3. Combine the dry ingredients: Flour, spices, salt, baking soda and set aside
  4. Smoosh the bananas and set aside
  5. Cream the butter and sugar, then add the eggs and vanilla extract. Next, add the bananas and mix, finally, add the dry ingredients and mix in until just combined.
  6. Pour the batter into the bundt pan or the two loaf pans, shake a little to even it out, then place in the oven for 60 to 65 minutes, or until a toothpick comes out clean.
  7. Let them cool in the pans for about 15 minutes, then turn out onto a wire rack and cool for another 10 minutes until slicing in. Serve warm with butter or cream cheese.
A banana bread in a bundt pan still on a rack in the oven
I cut the lumpy bits off the bottom and eat them while they’re still warm. Baker’s tax.

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