Minnesota Cooking: 50-Stir Banana Bread
Use Overripe Bananas
Some people in my household like to eat bananas when they still are a little green, but I prefer them when the green has ripened to yellow. However, when the bananas are ignored by everyone and all of a sudden they start turning black, it is time to squish them up and make banana bread.
Oh, you can make banana bread using a yellow banana, but they don't mash as well. A couple of weeks ago, I made banana bread using some bananas that I had to slice into circles. I changed my recipe to use all brown sugar instead of white sugar. That changed the outside of the bread so that it was a caramelized, almost streusel-like crust. It was yummy, but a little drier than when you use overripe bananas.
I prefer them mushy.
Stir 50 Strokes: That's It!
How Long Until I Can Bite My First Piece?
Ingredients: Add In This Order, No Exceptions!
- 1/2 cup softened shortning
- 1 cup white granulated sugar
- 2 large eggs
- 3 overripe bananas, mashed
- 2 cups all-purpose flour
- 1/2 teaspoon iodized salt
- 1 teaspoon baking soda
- Once all ingredients are in the bowl, stir with a spoon for 50 strokes. No more, no less.
- It is probably a good idea to grease your bread pan before you start. I didn't, and my bread stuck to the bottom. Scrape all banana bread mixture from the bowl into a bread pan. Place the bread pan in a preheated 350-degree oven. Set a timer for 60 minutes.
- The outside of your banana bread will turn a dark brown. The bread will pull away from the sides of the pan as it cooks.
- Take the bread pan out of the oven and lay on the side on a cooling rack. Let bread rest for a couple of minutes before you remove the bread from the pan. I think that this pause helps keep your bread from breaking into pieces when you dig it out of the pan.
Optional Streussel Topping
When you finish pouring the batter into the bread pan, add a layer of streussel topping.
- 1 cup flour
- 1/2 stick butter
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
Mix together with the softened butter until the mixture has a crumbly appearance. Pour across the surface of banana bread batter.
After 50 Minutes You Can Smell The Bread
It smells sweet and cake-like. I don't really smell any strong banana smell, but there is a slight touch of banana odor emanating from the kitchen.
I say this because I am sitting typing this at my computer, and I am about 15 feet away from the oven.
|Serving size: 1 slice|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Saturated fat 2 g||10%|
|Unsaturated fat 0 g|
|Carbohydrates 46 g||15%|
|Sugar 28 g|
|Fiber 2 g||8%|
|Protein 3 g||6%|
|Cholesterol 0 mg|
|Sodium 220 mg||9%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Someone Else's Version
This Recipe Works With Other Fruits
Peach, zucchini, apple, rhubarb, OR whatever pie filling you replace the bananas with.
© 2015 Char Milbrett