Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don’t overmix the ingredients, and make sure the bananas are very ripe.
For the bread
- ¼ pound (one stick) cool butter, more for greasing pan
- ¾ cup dark brown sugar
- 2 eggs, at room temperature
- 2 ⅓ cups (about 5) very ripe bananas
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
For the topping
- 3 tablespoons chopped walnuts or pecans
- 1 tablespoon granulated or coarse sugar
- ⅛ teaspoon cinnamon
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
373 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 5 grams protein; 76 milligrams cholesterol; 256 milligrams sodium
For the bread
- Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
- Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
- Bake about 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.
1 hour 20 minutes