Adapted from Bake it with Love
So, classes have begun, and the kids are coming home exhausted and hungry. After a hard day at school, it's nice to know that your children have something quick, delicious, and nutritious to eat.
For some reason, my husband likes to stock up on bananas whenever he goes grocery shopping, but we can never seem to get through them all before they go bad. Banana quick breads are therefore a staple in our weekly baking schedule. I've experimented with making banana bread with all sorts of add-ins, including almonds, chocolate chips, mayonnaise, and even other fruits. My son loves fruit, and I happen to have a can of crushed pineapple in the pantry, so I've chosen to mix the two of them together to make a pleasant snack for him to eat after school.
The best bananas for baking are always overripe...the more black spots they have, the sweeter the bananas are...but if you need ripe bananas quickly...just pop your unpeeled bananas in the oven at 350F for 5-10 minutes and you have your overripe bananas ready...just make sure you let them cool before using them.
If you're looking for a quick and easy yummy snack for your kids to graze on while doing their homework, this quick bread is the way to go...Enjoy!
Ingredients:
3-4 medium overripe bananas, mashed
1 to 1 1/2 cup crushed pineapple, drained
1/2 cup butter, melted (1 stick)
2 large eggs, room temperature
1/2 cup white granulated sugar
1/2 cup light brown sugar, packed
1/2 tbsp vanilla extract
1 1/2 tsp baking soda
1 1/2 cups all purpose flour
Let's start baking!
Preheat your oven to 350 degrees F and lightly grease a loaf pan.
In a large bowl, place bananas, pineapple and butter, mix until combined.
Then add eggs, white and brown sugar and vanilla, mix until combined.
Then add baking soda and flour, mix until flour is completely combined in the batter (don't over mix)
Transfer batter in greased loaf pan and bake in the middle of the center oven rack.
Bake at 350F for 50-55 minutes or until toothpick comes out clean when inserted at the center of the bread.
Remove from the oven and allow the bread loaf to cool in the pan for about 10 minutes before serving.
You can serve it warm and spread butter or jam on top, or transfer to a wire cooling rack to cool completely before storing.
Storage:
This can last for 3-4 days on the countertop in an airtight container. But in our house this bread only lasts for 2 days.
Or can last for1 week if stored in an airtight container in the refrigerator.
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