Have you ever had a batch of bananas turn brown before you had time to eat them? It happens to all of us!
Here is a recipe for the most delicious and moist banana bread that is almost half bananas by weight.
- 4 over-ripe bananas, peeled
- 2/3 cup sugar
- 1 tablespoon molasses
- 1/4 cup olive oil
- 2 cups white whole wheat flour (or all-purpose flour)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
Mash the bananas together with the sugar, molasses, and olive oil by hand with a whisk. When the mixture resembles a puree (lumps are okay) add the flour, baking soda, baking powder, and cinnamon. Mix together until the mixture is smooth but do not overmix.
Pour the banana bread batter into an oiled ceramic loaf pan. Top with a little sugar. Bake for one hour at 350 degrees. During the last 5 minutes of baking increase the temperature to 385 degrees. The loaf is done when the top is firm to the touch and a skewer comes out clean. Allow the loaf to cool for 10 minutes and then turn out onto a baking rack to cool. When the loaf is cool you can slice it and serve it warm or refrigerate for later use.
Here is the link to the banana bread recipe nutrition analysis. Makes 12 slices at 191 calories per slice.
More ideas for over-ripe bananas:
- Peel, freeze, and use for smoothies
- Add to warm oatmeal
- Heat with a little cinnamon and orange juice and use as a dessert sauce
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.