Where Old Bananas Go to Die Bread
Transform your overripe bananas into a golden, moist loaf with this irresistible "Where Old Bananas Go to Die Bread." Perfect for reducing food waste, this classic banana bread recipe combines sweet, ripe bananas with a touch of cinnamon, a buttery base, and the option to fold in chocolate chips or chopped walnuts for extra indulgence. With just 15 minutes of prep time, this easy-to-make treat offers warm, comforting flavors that are perfect for breakfast, snacking, or dessert. The recipe bakes to perfection in under an hour, yielding a soft, tender crumb that pairs beautifully with a pat of butter or a generous spread of cream cheese. Whether you're a seasoned baker or a beginner, this banana bread will have your kitchen smelling heavenly and your taste buds singing!
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Recipe Information
Ingredients
- 3 medium Overripe bananas
- 113 grams Unsalted butter
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon (optional)
- 75 grams Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Set aside.
In a small saucepan or microwave-safe bowl, melt the unsalted butter. Let it cool slightly before adding it to the mashed bananas.
Stir the granulated sugar and brown sugar into the banana and butter mixture until combined.
Add the eggs and vanilla extract to the mixture, whisking well until smooth.
In a separate bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix.
If using chopped walnuts or chocolate chips, fold them into the batter now.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the loaf pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve plain, buttered, or with a smear of cream cheese. Enjoy your delightful banana bread!
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 24.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 213 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
