I sometimes buy too many bananas. Well, more correctly, I don’t eat the bananas I often buy, like I had planned on doing, when I was at the grocery store. Usually, this isn’t a big problem as my son loves bananas at just about any stage of ripeness, but I’m a bit more finicky and once any brown spot develops on the skin, I don’t like to eat them. I prefer them when just as they are starting to ripen up.
My son hasn’t been around for the weekend, so he wasn’t here to eat up the bananas I purchased last week, and that were starting to over ripen for my tastes. But he will be here later this afternoon, and the first thing he does when he arrives is ask for a cup of tea, then wonders aloud if there is any good food for a snack that he can have. So, the kettle is on, while I await his arrival and a loaf of banana bread is cooling on the rack. I didn’t know anything too fancy like add chocolate this time, but I do substitute honey for some of the sugar. And I bake it in a cast iron loaf pan (which I also do meatloaf in – that’s planned for dinner and recipe will follow).
The cast iron gives the loaf a perfect crust, but you should note that I put the loaf pan into the oven while it is pre-heating. It is greased first, and then allowed to heat up as the oven heats while I am mixing the ingredients. I think doing it this way (rather than pouring the bread dough into a cold pan and then putting into the oven) goes a long way to a perfect crust as well as reducing the cooking time about five or ten minutes. Most banana loaf bread recipes that I’ve seen call for baking for 60 to 70 minutes, while this is ready in 55 minutes. Your results may vary as not all ovens are the same.
Total preparation time is about ten minutes. You will also want to allow some time for the loaf to cool after you remove it from the oven.
- 2 Very Ripe Bananas
- 1/3 Cup Melted Butter
- 3/4 Cup Sugar
- 1/4 Cup Liquid Honey
- 1 Egg, Beaten
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Soda
- Pinch of Salt if using Unsalted Butter. If using Salted Butter, you don’t need this.
- 1 1/2 Cups All Purpose Unbleached White Flour
Grease loaf pan and place in oven. Pre-heat oven to 350F.
Mash up two peeled bananas in a bowl. Stir in the melted butter, and then the egg. Add sugar, honey and vanilla extract and mix well.
Add salt (if using), and then the baking soda. Stir well before finally mixing in the flour.
You should end up with a thick batter like dough.
With oven mitts, remove the loaf pan from the oven and pour in the dough, smoothing it out with a spatula. Return the loaf pan to the oven and bake for about 55 minutes. The loaf should have a golden brown crust and you should be able to stick a toothpick into the loaf and pull it out without any dough sticking to the toothpick when fully baked.
Allow to cool for 20 minutes before slicing.
Enjoy! Even though the dough already has butter, I enjoy spreading more onto a slice before eating.
Here’s what the banana bread looks like right out of the oven and still in the loaf pan: