Hello from the other side!! I am writing my first post as a *wife* and it’s surprisingly not about meat and potatoes. Over the past 3 months of married life, I have come to realize how much time is spent in the kitchen as a wife. Time spent COOKING instead of in my previous life, where all my energy in the kitchen was devoted to baking. Despite the neglect to baking, I have managed to go through 40lbs of King Arthur Flour – All Purpose Unbleached, 5-Pounds (Pack of 2)King Arthur flour since we moved in. It might have something to do with our obsession with homemade pasta, but I will have to save that for another post.
For now, I am going to teach you how to never through an overripe banana out again. I typically buy way too many bananas, secretly hoping that some will be left at the end of the week to bake with. But, as I mentioned before, food has been finding a way of simply disappearing in my house. Finally though, as I cleaned up the kitchen last night, I spotted three unwanted speckly bananas. And I got to work, before these went missing too 😉
First, add 3 ripe bananas, 1/2 cup oil, 1 cup sugar and 2 eggs and mix until blended. It’s ok to see some banana chunks! I insisted on this Creative Co-Op Ceramic Egg Holderceramic egg holder when we got our new place and it makes it so easy to grab an egg or two for baking!
Next, add flour, baking soda, baking powder and salt, vanilla and milk. Beat until incorporated, but not too much. You still with some streaks of flour through the batter. You do not want to overmix this or it will become very dense! I have used all sorts of mixers but I swear by the KitchenAid KSM150PSCU Artisan Series 5-Qt. Stand Mixer with Pouring Shield – Contour SilverKitchenAid mixer. The mixer effortlessly incorporates all of the ingredients for a nice evenly distributed batter.
Now all you have to do is pour batter into a loaf pan (another kitchen must have that my best friend got me for my wedding was Emile Henry Made In France Ruffled Loaf Pan, 9″x 5″, Flour Whitethis loaf pan) and bake in a preheated 350F degree oven for 45-55mins or until a toothpick comes out clean!
Below is the full recipe, all in one place 🙂
- 3 ripe bananas
- 1/2 cup oil
- 2 eggs
- 1 cup sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla
- 3 tbs milk
Cook in a preheated 350F for 45-55 minutes or until a toothpick comes out clean! Let cool 10 to 15 minutes before serving. If you want to make this super indulgent, slice and serve with honey, melted butter or ice cream! You can even add chocolate chips or walnuts to the batter! I prefer this recipe as is, because sometimes simple is just the best 🙂 Enjoy!