This is a recipe based on Floyd's 10-Minute Banana Bread, but with a twist. I've baked these dozens of times for social functions and they always dissapear very quickly and then I hear about them for the next several days. "It's like a cake, but not too sweet!"
Yield | |
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Prep time | |
Cooking time | 50 minutes |
Total time | 50 minutes |
Preheat the oven to 350.
In one bowl, combine:
Use a potato masher, fork, or spoon to squish the banana and mix the ingredients together. It is alright for there to be small (1 centimeter) chunks of banana in the batter, but you want most of the banana to be reduced to mush.
In another bowl, combine:
Combine the wet and dry ingredients and mix until the ingredients are blended together. Here's where you add the extra ingredients if you want:
Pour the dough into greased baking pans and bake until a toothpick or knife inserted in the center comes out clean.
(Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes to about an hour and a half, depending on how many bananas were used.)
Remove from the oven. This bread is great warm, but it is excellent cold too.
After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen. That said, the stuff dissapears so fast I've never had a chance to store any.
I usually take these to larger social functions so I bake them in regular loaf pans, but you can also bake these in small loaf pans [1] rather than a regular bread pan if you find you have troubles with getting overbaked ends and a gooey center on the larger size. Just remember that using the smaller loaves will also mean shorter baking time.