Hey Friends,
Ever buy a bunch of bananas, fully intending to devour them before they turn into a mushy mess? Well, in my household, that scenario plays out more often than I care to admit! We stock up on bananas with the best intentions – they’re meant to go into our morning oatmeal, overnight oats, and protein shakes. But inevitably, life gets busy, and a few bananas always end up slipping through the cracks, ripening beyond recognition and heading straight for the trash bin.
It was during one of these “banana emergencies” that I had an epiphany: why not turn those overripe bananas into something delicious instead of tossing them out? Enter banana bread – the hero of my kitchen and the solution to my fruit-wasting woes.
Now, I must confess, my relationship with banana baked goods hadn’t always been smooth sailing. As a child, my mom used to whip up banana raisin muffins, but alas, I was never a fan of those wrinkly little fruits ruining my perfectly good muffin. So, armed with determination and a penchant for Pinterest, I set out to find a banana bread recipe that would win me over.
After some scrolling and deliberation, I stumbled upon a seemingly foolproof recipe and decided to give it a whirl. But being the adventurous baker that I am, I couldn’t resist adding my own twist. Instead of sticking to the original script, I threw caution to the wind and swapped out some of the granulated sugar for brown sugar, just to see what would happen.
Well, let me tell you, it was a game-changer. That subtle hint of caramel sweetness from the brown sugar took my banana bread to a whole new level of deliciousness. From that moment on, there was no turning back – this modified recipe became my go-to, my signature bake.
Nowadays, I can’t seem to keep up with the demand for my banana bread. It’s a staple in our household, disappearing faster than you can say “ripe bananas.” The two loaves I bake barely last a day, devoured by eager mouths and hungry hands.
But the real testament to its greatness? My in-laws. They’ve become die-hard fans, demanding that I bring my famous banana bread to every family gathering, especially on Christmas morning. And let me tell you, I pity the one who tries to snag my father-in-law’s slice before he’s had his fill – the man takes his banana bread very seriously!
So, there you have it – the tale of how a simple solution to a fruit dilemma turned into a beloved family tradition.
Thank for reading!
-Kait
🍽 Kait’s Banana Bread
By: Kait
Servings: 2 Loafs | Prep Time: 15 minutes | Cook Time: 35-45 | Total Time: 60 minutes
📝 Ingredient
- 3/4 Cup Soften (not warm) Butter
- 1 Cup Granulated Sugar
- 1/2 Cup Brown Sugar
- 2 Large Eggs
- 4 tsp Milk
- 3 to 4 Large Ripe Banana’s
- 2 Cups Flour (gluten free flour works just the same)
- 1 tsp baking soda
- Optional mix in’s: Chocolate Chips, Raisins, Nuts, etc.
🥣 Instructions
- Step One: Preheat oven to 350 F
- Step Two: in a small mixing bowl mash up your bananas and set aside
- Step Three: in separate small bowl mix together the your flour and baking soda and set aside
- Step Four: in a separate medium to large size mixing bowl mix together your two sugars and butter
- Step Five: add in the two large eggs and milk and mix until combined.
- Step Six: Mix in your mashed bananas until combined
- Step Seven: slowly add in your flour and baking soda mixture until batter is all combined.
- Step Eight: Add in mix ins
- Step Nine: Split batter into two separate greased loaf pans
- Step Ten: Place in oven for about 35-45 minutes until toothpick comes out clean
📸 Notes
Once you’re house starts smelling like a bakery you know your almost done and time to check.
Store on top of counter or in fridge. Won’t last long enough to go bad 😉
