Sometimes in our quest to be healthy, there are times when shopping in a grocery store for the newest diet regimen is too much to process. All the wonderful fruits and vegetables at your fingertips, how easy it is to be persuaded to over shop; finding yourself in an overzealous manner collecting a basket full of produce that can feed a small army. And after a while, items in your pantry can turn. Take our favorite potassium-rich friend, the banana — oh how quickly you ripen!
If you find yourself in this common predicament, with browned bananas by the bunch, look no further than our simple banana bread to make use of that over-ripened fruit. Easy to bake, this can be cut into slivers for a dessert or snack that you won’t feel too guilty about…considering nothing has gone to waste; neither the bananas nor the calories.
A look into the process…
4 cups all-purpose flour (or gluten-free four)
2 teaspoons baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp nutmeg
1/2 tsp ground cardamom
2 sticks unsalted, softened butter
2 cups organic cane sugar
4 large eggs, lightly beaten
8 very ripe bananas
2 tsp pure vanilla extract
Preheat oven to 350 degrees. Grease and lightly flour two 9 x5 x3 inch pans and set aside.
Combine flour, baking powder & soda, salt, nutmeg, and cardamom in a large bowl and mix thoroughly.
Cream together butter and sugar in a separate bowl with an electric mixer until well blended. Slowly add beaten eggs while continuing to mix. Next add bananas and vanilla.
Slowly add the flour mixture to the butter mixture and stir until all dry ingredients are moist and blended. Do not over mix.
Pour the batter into the two pans. Bake for an hour to hour and 20 minutes or until the bread is slight brown and cracked on the top.
Remove and let stand until cool before you remove.
Serve and enjoy!