We buy about 6 bananas on Saturday. It usually lasts till Tuesday, and then we buy 6 more. But these days, with the mercury hovering around 40C, the bananas turn almost black by Monday evening. Over-ripe bananas are easy to include in the menu though. Pancakes, crepes, appam (a south-indian dessert with bananas, flour and jaggery).. but my favorite is Banana Bread. One, I don’t have to sweat in front of a hot stove. Mix and into the oven and ready an hour later. Two, I love how it makes the house smell. Vanilla and bananas fills the house right now and my kids eyes light up when they come back from school.
I’m sure you have over-ripe bananas on your counter now. Go ahead, try this recipe out.
All purpose flour – 2 cups
Sugar – 3/4 cup
Baking powder – 1/2 tsp
Salt – 1/2 tsp
Ripe Bananas – 3
Eggs – 2
Butter, at room temperature – 6 tbsp (or vegetable oil, same amount)
Yogurt – 1/4 cup
Vanilla extract – 1 tsp
1. Preheat the oven to 350F.
2. Butter and flour a loaf pan.
3. In a large bowl, combine flour, sugar, baking powder and salt. Mix so that they are well combined.
4. Smash the bananas with a fork. Don’t puree it. Some chunks are good.
5. Mix the eggs, butter, yogurt and vanilla well. Add the bananas and combine well.
6. Add the wet ingredients to the dry ingredients and mix until combined. Don’t over mix.
7. Pour the batter into a prepared loaf pan and bake for 1 hour, turning the pan around once in between.
8. Let the loaf cool completely (for an hour or so) on the counter before slicing.
1. Once you have this basic recipe on hand, variations are endless. Add about half a cup of roasted walnuts or pistachios. Play with the flavoring, substituting cardamom powder for vanilla. Replace the all purpose flour with whole wheat flour for a healthier option. Really, you can’t go wrong.
2. Recipe won’t be the same with unripe bananas.
3. This is a bread and not a cake. It falls under the category of quick breads along with muffins, scones etc. So use a bread knife (serrated knife) to cut the bread.