Bananas are one of those fruits that my family like to eat when they are still somewhat green. If you are like us, you wouldn’t dream of touching a fully ripened banana with a 10 foot pole… What a waste!! But wait, don’t toss those gooey ba-nay-nays just yet. Leave them in your fruit bowl until the skin is completely black. At this point, you should be able to smell the fermentation. This is the ripeness that you want for your banana bread because it brings out an AMAZINGLY intense banana flavour.
Middle: Ripe
Right: Overripe (This is what you want)
This recipe is very versatile. Any starchy fruit can be used such as mangoes, persimmon, pears… you name it.
You can substitute with any of the above and still come away with a deliciously moist bread.
You get the point, right? The possibilities are endless.
Tip: If you don’t have time for your bananas to completely ripen, buy discounted bananas at your local grocery store. They are often marked up to 70% off!
Ingredients
- 1 cup (250g) Ripen Mashed Banana
- 1/2 cup (125ml) Sour Cream / Plain Yogurt
- 1/4 cup (60ml) Oil
- 3/4 cup (165g) Sugar
- 2 Large Eggs
- 1/2 tsp (2.5g) of Salt
- 1 tsp (5g) Baking Powder
- 1 tsp (5g) Baking Soda
- 1 1/2 cup (240g) All Purpose Flour
- 1/2 cup (125g) Chocolate Chips or Blueberries (Optional)
Directions
- Preheat the oven to 325°F
- Combine the first five ingredients.
- Stir in the rest of the ingredients. Do not over mix. Lumps are OK.
- Pour into a loaf pan lined with aluminum foil.
- Bake for 55 minutes to 75 minutes. Check out the tip section to check for doneness.
Tip: To check if the bread is ready, insert a toothpick into the center of the bread. When you pull out the toothpick and if it comes out clean, then you know that the bread is ready.
For a healthier version, use only 1/2 cup of sugar instead of 3/4 cup and substitute whole wheat flour for all purpose flour instead.
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