Use up your overripe bananas to make this incredibly easy banana bread. Serve it warm slathered with butter for the perfect coffee snack, or alongside a mimosa brunch!Jump to Recipe
This post may contain affiliate links.
When an avocado becomes overripe, it becomes utterly useless. It’s tossed away with deep remorse; dreams of guacamole that could have been, shattered by the reality that produce is oh so fickle. It’s a tragedy really, any time an avocado is wasted…
I’m getting off track here. My point is, bananas won’t treat you the way avocados do. When those yellow tubes start to spot and brown, refrain from throwing them out and instead throw them in the blender to make some amazingly moist (sorry if you hate that word but seriously how else am I supposed to describe it?) Banana Bread.
How Do I Make Banana Bread?
First of all, you’ll need two really ripe bananas. Once they’re spotted and turning brown they’re acceptable to use, but the more ripe they get the sweeter they are.
Start off by preheating your oven to 375 degrees Fahrenheit. While it’s warming up prepare the batter. Mix the flour, cream of tartar, salt, and baking soda in a large bowl. (Fun fact: cream of tartar is a byproduct of fermenting grapes for wine, see how awesome fermented grapes are?!)
Next, melt a stick (1/2 cup) of butter. The easiest way to do this is to put the butter in a microwavable safe dish, and microwave for about 40 seconds. Once that’s melted, add your peeled bananas, eggs, sugar, and melted butter to a blender. Blend on the highest setting until you have a smooth liquid.
Now, stir the blended mixture into your dry ingredients.
Stir your batter until it’s completely combined. You’ll have a thick yet smooth consistency.
Grease a 9″ x 5″ loaf pan. You can use either butter or a nonstick cooking spray, I prefer butter as I think it adds nice flavor. Now pour your batter into the pan, it’s ready to bake!
Bake your bread for 45 minutes, or until a toothpick inserted into the center comes out clean. I start watching closely after 30 minutes because I like my bread as moist as possible, and overcooked banana bread is definitely not moist.
Let your bread cool in the pan. Once it’s cool enough to handle, turn your bread out onto a cutting board. Slice off a piece of the warm deliciousness, slather it with soft butter, and savor each and every bite!
How Do I Store Banana Bread and Keep It Moist?
If you’re not going to enjoy your Banana bread right away, refrain from slicing it. Wrap the loaf in plastic wrap for best results, and store it in an airtight container at room temperature for up to a few days. You can also keep the bread in the refrigerator for up to one week, or the freezer for 3 months.
- 2 Ripe Bananas
- 3/4 C Sugar
- 1/2 C Melted Butter (One stick)
- 2 Eggs
- 1 3/4 C Flour
- 1 1/4 t Cream of Tartar
- 3/4 t Baking Soda
- 1/2 t Salt
- Preheat oven to 375 degrees Fahrenheit.
- In a mixing bowl combine flour, cream of tartar, baking soda, and salt; set aside.
- Add peeled bananas, sugar, melted butter, and eggs to a blender. Blend until smooth.
- Stir the blended ingredients into the dry mixture.
- Grease a 9"x5" loaf pan with butter or nonstick cooking spray.
- Pour batter into loaf pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let bread cool in the pan before slicing to serve or storing.