Oh, the trials and tribulations of banana storage! Buy a big bunch and they all reach the right eating ripeness at the same time. There’s that two-day “perfect banana” window, then black dots start to hit those yummy yellow specimens like a rash. Before you know it, you’ve got some sorry, black and withered bananas languishing in the fruit bowl.
Don’t toss them. Freeze ’em. Peel and all.
Better still, keep them in a communal freezer bag and once there’s a crowd, get ready for a most scrumptious banana bread. To defrost, simply soak them in a bowl of warm water for five minutes, drain and peel. Use a hand masher or immersion blender to create a chunky or smooth puree ready for this recipe.
Buttery Banana Bread
Whenever bananas turn black and over-ripe in your fruit bowl, toss them in the freezer and start storing for this recipe that requires seven really ripe bananas and makes two delicious loaves. These loaves have a nutty, buttery flavor (thanks to the addition of Kamut flour) and rise beautifully. I usually make one chocolate chip loaf (adding ½ cup semi sweet chocolate chips) to half the batter after I have poured the other plain half into a loaf pan.
1/2 cup vegetable organic canola or sunflower oil
1 1/2 cup brown sugar
2/3 cup milk
2/3 cup yogurt
2 cups all purpose organic white
2 cups kamut flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
7 overripe bananas, peeled and mashed
½ -1 cup semi sweet choc chips * optional
Preheat oven to 350 F.
In a large bowl or mixing bowl, beat oil and sugar together until smooth. Beat in eggs, one at a time. Add milk and yogurt and stir until combined.
In another large bowl, whisk together dry ingredients: all purpose flour, kamut flour, baking powder, baking soda and salt.
Pour wet ingredients into dry, folding gently, then add mashed bananas, making sure the mix is well combined but not over-mixed.
Pour half the mixture into an oiled loaf pan, add chips to the remaining mixture and pour that into the remaining oiled loaf pan.
Bake in the middle rack for 60 minutes, or until a tester comes out smooth.
Pour into 2 oiled bread pans and bake at 350 for 1 hour or until tester comes out clean. © 2016 Madeleine Greey