Don’t throw out those brown bananas! Put them in the freezer and use them later to make banana bread. Personalize it with your favourite optional ingredients such as walnuts, raisins or even chocolate chips. Delicious in thick slices as is, or with a spread of soft butter or cream cheese.
Walnut & Raisin Banana Bread
Servings: 1 loaf
Ingredients
- 1 ½ cup very ripe mashed bananas (about 2-3 bananas)
- ½ cup chilled butter
- 1 ½ cup all-purpose flour
- ¾ cup white sugar
- 2 eggs
- ¼ cup milk
- 2 tsp lemon juice or vinegar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup walnuts, chopped
- ⅓ cup raisins (or any other ingredients such as chocolate chips)
Instructions
- Preheat the oven to 350℉
- Beat bananas and butter in a food processor (beat 20 seconds).
- Add everything else except the nuts (beat 10 seconds).
- Add nuts, raisins and/or your favourite ingredients (beat 3 seconds).
- Pour into a well greased loaf pan (8¼" x 4½").
- Bake for 45-55 minutes or until a bread knife inserted in the middle comes out clean. If the bread is still uncooked but getting too brown on top, cover with a loose piece of foil and continue baking until done.
Notes
It’s very important to use over-ripe bananas, to ensure a sweet and moist bread. If using frozen bananas, let them defrost on the counter for about an hour (they should be cool but not runny).
To avoid the bread sticking to the baking pan, you can spray the pan with cooking spray, and line it with parchment paper, leaving a generous overhang on the long sides.
Chilled butter works best, it will avoid a dense, oily bread.
If using a glass dish, reduce heat by 25F.
Freezes well in an airtight bag, up to 3 months.
