When your bananas are brown and soft and very speckled, what do you do? Too ripe to eat, but throwing them away or composting would be a waste. My solution? Make banana bread! The browner, riper and softer your bananas are, the better your banana bread will taste! Here's how to make my ultimate banana bread!
What you will need:
3 large ripe bananas
1/4 cup canola or vegetable oil (60ml)
1/4 cup unsalted butter melted (60g)
2/3 cup light brown sugar firmly packed (135g)
1/2 cup caster sugar 100g
2 large eggs lightly beaten, room temperature preferred
1 tablespoon vanilla extract
1/4 cup milk
2 teaspoons white vinegar
2 cups all-purpose plain flour (250g)
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups chocolate chips
1/4 cup light brown for sprinkling optional (50g)
How to make it!
Preheat oven to 350F (175C) and grease the bottom and the sides of a 9x5 bread pan. Set aside.
Microwave the bananas for 2 minutes (to release some juices)
Mash the bananas, using a fork.
Combine mashed bananas, canola oil, and melted butter in a large bowl and stir until well-combined.
Add sugars and stir well.
Stir in eggs and vanilla extract.
Mix milk and vinegar in a separate bowl, add the milk to the bananas and stir until thoroughly combined.
In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
Add dry ingredients to wet and carefully, gently using a spatula (not an electric mixer) fold ingredients together until just combined. Don't overmix the batter, or it will be dense. If adding chocolate chips, stir them in here.
Pour batter into prepared pan and sprinkle generously with brown sugar.
Transfer to 350F (175C) oven and bake for an hour to an hour twenty minutes or until a toothpick inserted all the way into the center of the cake comes out with a few moist crumbs. Do not over-bake your banana bread or it will be dry.
This recipe was adapted by Nikkipotato
Original recipe here: Sugar Spun Run
Photo credit to Sugar Spun Run