Whenever I buy bananas we never eat them all so I always have some on hand in the freezer. I freeze them as is with the peels on. When I need them in a recipe, I take them out and place them in a bowl of cold water until they begin to soften (generally less than 10 minutes). Peel, mash, and now they are ready to use!
Enjoy!
Here is what you'll need:
- 1 cup flour
- 3⁄4 tsp. baking soda
- 1 cup sugar
- 1⁄2 cup oil
- 1⁄3 cup buttermilk
- 1 tsp. vanilla
- 2 eggs
- 3 very ripe bananas, mashed
Combine flour and baking soda in a small bowl.
In a large mixing bowl, combine remaining ingredients. Add dry mixture and mix until just combined, being careful not to overmix.
Pour batter into loaf pan. Bake for 60-65 minutes or until a knife or toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely before cutting.
Source: Adapted from Saveur and What's Cooking Chicago via Carries Sweet Life
This looks so yummy!! I usually have a few bananas left that I freeze too. They are the way overripe ones. I drop them in a gallon freezer bag, but skinned. Then squish em in the bag with hands before freezing. Baking at this hot, hot time of year, is done at night. Yes the house still gets heated, but everyone's in bed by then,,,,and quite happy in the morning, waking to the aromas! (and the goodies) Buttermilk is on my grocery list! Thanks!!
ReplyDeleteI wish it was too hot for baking. It's so cold here!
ReplyDeleteSounds yummy. Buttermilk does make a difference.
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