If you find you never got around to eating a bunch of bananas (4-5) and they turned brown or even black (that makes them super sweet), then let’s make some banana bread. Note they will not be good if they start molding, so catch them when cheetah spotted or a little past it. Also, this can be easily cut in half of you only have a couple bananas left which is how I normally end up making some of this.
Preheat your oven to 350 degrees and grease your pan (I usually do mini loads because they are cute, but the full recipe fits nicely in a 9″ x 5″ x 3″, or a half recipe in a 7 1/2″ x 3 1/2″ x 2″ loaf pan). In a large bowl, mix 2 C four, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/4 tsp cinnamon, and 1/8 tsp ground nutmeg (I usually use a fork, but a whisk works too). In a medium bowl mash your peeled bananas till they look like baby food. Add 2 eggs beaten (I beat mine while I stir all the rest together), 1 C sugar, and 1/2 C vegetable oil then stir to combine. Add banana mixture to the flour mixture all at once, then stir till just combined (it will be lumpy). If you choose to ruin it, you can fold in 1/4 C chopped walnuts here (I never do since I’m allergic). Spoon into greased baking dish (or dishes) and bake as follows: 9″ dish for 55-60 minutes, 7 1/2″ dish 40-45 minutes, or about 25-30 minutes for mini loafs or regular muffins. Keep an eye on them as all ovens are different. Continue cooking till a toothpick comes out clean (just like cake).
Once done, let cool in the pan for 10 minutes on a wire rack or stovetop. Remove from the pan and let cool completely on a wire rack. They suggest wrapping them in seran wrap and waiting overnight before cutting, but we all know it’s best when it is still warm which is why I love the mini loafs! Enjoy!