I love fat pieces of banana bread that have a super flavourful banana taste.u00a0
In order to get the sweetest banana flavouring, I wait until my bananas fully ripen on the counter. They should be bright yellow, and starting to go a bit brown. The reason why I wait so long, is that the banans become sweeter with age. A green banana will not be very sweet! When this happens, I throw them into the freezer until I have enough bananas for banana bread.u00a0
If you are using bananas that are not as ripe, you can substitute with an additional 1/4 cup of sugar.
I like to go to the discount shelf at my local grocery store, as they usually have banana bags on sale. I can usually get about 12 bananas for $2!u00a0
Bananas are so versitle. You can eat them whole, make banana bread, banana pancakes, add them to your morning smoothie, or even dip them in chocolate and serve with ice cream! There are countless options.
I like to have a variety of different types of banana bread, so I make the batter, and then add some additional ingredients to customize each loaf. For example, you can add different types of nuts. I happened to have a lot of hazlenuts on hand, so I added a topping of hazlenuts, and also mixed some into the batter. You can even add a swirl of nutella into the middle!u00a0
Another variety I like to make is a basic chocolate chip banana bread. This is always a winner, as the chocolate just melts right into your mouth!
If you are looking for a more moist banana bread, you can add frozen fruit, such as blueberries, blackberries or cranberries. The fruit will literally be a burst of flavour in your mouth!
- ½ cup margarine
- 1 cup sugar
- 2 eggs
- 1 ¼ cup mashed bananas about 4 bananas
- 2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- ½ cup walnuts
- Cream margarine and sugar together.
- Add eggs one at a time, beating well after each addition.
- Add bananas. Mix well.
- Blend dry ingredients into mixture and mix until just combined.
- Fold in nuts.
- Pour into a greased loaf pan and bake at 350 degrees for 70 minutes.