Sometimes, I end up with bananas that look like this on my kitchen counter. Not very often, but occasionally.
I know that for some of you, these bananas may be just the right speed for your tastes, but for me, they're well past their prime for eating. Not wanting them to go to waste, and having time last weekend to actually do something with them other than toss them into the freezer, I made banana bread.
This bread is always so moist and delicious! The recipe makes 2 loaves, so I usually keep one at home and take the other one to work.
Hawaiian Banana Nut Bread
Makes 2 9"x5" loaves
3 cups flour
¾ teaspoon salt
1 teaspoon baking soda
2 cups sugar
2 teaspoons cinnamon (can try 1 t)
1 cup chopped pecans or walnuts (or macadamia nuts)
1/2 C grated coconut (optional)
3 eggs, beaten
1 cup vegetable oil
2 cups mashed ripe bananas (approx. 5-6 medium)
1 8-ounce can crushed pineapple, drained
3 teaspoons vanilla (can try 2 t)
Preheat oven to 350 degrees. Grease and flour 2 9"x5" loaf pans.
Combine first 5 ingredients and stir in nuts. Combine wet ingredients. Add wet ingredients to dry and combine until just moistened. Divide batter between the 2 loaf pans.
Bake at 350° for 1 hour 10 minutes or until a toothpick comes out clean.
Note: Good with grated carrots substituted for the pineapple.