Banana Bread

How often do your bananas get over ripe before your family finishes them off? Do you usually have one or two that turn black and get tossed out? Well, with the help of your freezer and a good Banana Bread recipe this will never happen again.

When the bananas turn black no one wants to eat them, but they are still useful, full of flavor. Peel them and place them in a freezer bag, squeezing out the air as you zip the top closed. Place in the freezer until you have at least three of these to work with. You can add a non-frozen banana into a bag that already contains one or two frozen bananas.

When ready to bake you need to completely thaw the bananas, bringing to room temperature. Use the following recipe and treat the family.

Banana Bread

1 3/4 cups all-purpose flour

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

3 very ripe bananas, mashed

1 stick unsalted butter, melted and slightly cooled

3/4 cup brown sugar

2 eggs, room temp

1 tsp pure vanilla extract

3/4 cup walnut pieces, toasted

Preheat oven to 350

Grease and flour a 8 1/2  X  4 1/2 loaf pan, set aside

Sift together flour, baking soda, baking powder and salt.

Mash bananas with brown sugar, vanilla, butter and eggs.

Stir wet ingredients into dry ingredients, do not over mix. Fold in walnuts.

Pour batter into pan and bake for 45 to 55 minutes, until toothpick comes out clean.

Allow to cool at least 10 minutes and then turn out onto a wire rack to finish cooling.

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