From the page: A ripe banana is in a hurry — and full of gifts
Idea 1
Super moist banana bread
Banana bread was born in family kitchens as a way to save bananas that ripened too fast. The secret to the softness lies in very ripe fruit: packed with natural sugars and moisture, it skips the mixer and barely needs any extra sugar.
What you need
- 4 very ripe bananas (dark peel)
- 3 eggs
- 1 cup of sugar (can be halved)
- 1/2 cup of vegetable oil
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- Cinnamon to taste
- A greased pan and oven preheated to 350 °F
How to make it
-
1
Mash the bananas with a fork until you have a purée — the riper they are, the sweeter and moister the bread, so they're not past their prime, they're just right.
-
2
Mix the eggs, sugar, and oil until combined, then fold in the banana purée; stirring by hand is plenty and avoids developing too much gluten, which would make the batter rubbery.
-
3
Add the flour gradually and the baking powder last, mixing just enough to keep the air that makes the bread rise.
-
4
Pour into the greased pan, sprinkle cinnamon on top, and bake for about 35 to 40 minutes — a toothpick comes out clean when it's done.
-
5
Let it cool slightly before removing from the pan, because the bread keeps setting outside the oven.
Finishing touches
Top it with a quick sauce of sliced banana and caramelized sugar during the last few minutes in the oven, or swap half the flour for oats for a more rustic version.
This is one of the ideas from the full page — see all the possibilities.
This page feeds the collective knowledge 🌱 — every discovery makes the next answer better.