If I’d bubble-wrapped the bananas I brought on my annual girls cross-country ski weekend we’d be having a different conversation right now, but bubble wrapping bananas is
just this side of nuts. Bananas definitely don’t travel well. Plus, they can’t have have more than one or two brown spots for me to eat them fresh. Bob is more forgiving and doesn’t mind a bruise or two and Evan?….he won’t eat them, period. Fresh, that is, banana bread is a different story entirely.
I’ve been making this banana bread for more than 20 years…I still use my stained and spotted hand-written recipe, copied from my mom’s before I headed to Montreal for university. I don’t think either of us uses Crisco anymore though!
You can make this with or without eggs and you can’t really overmix it. For the eggless version it’s definitely best if the butter is pretty soft so that it ends up kind of whipped up when mixed with the sugar and egg substitute. The final batter will be pretty thick but it rises well.
It will make one standard loaf or three mini loafs. I tend to make the smaller loaves because one or two slices are the perfect size for E’s lunch box, and to make it last longer I’ve been making it with eggs lately, which prevents me from eating it!! The egg thing is interesting and a novelty for me. Until a couple of years ago I’d never cracked an egg…weird, I know, but with a severe allergy there was a) no need and b) paranoia about dealing with raw egg. Disposable nitrile gloves solved the latter problem and it’s been fun.
I usually use white whole wheat flour for this, or a mix of all purpose and white whole wheat. For the egg substitute, I’ve used EnerG egg replacer, or any of the sour dairy products listed and all work fine. Applesauce also works well (same amounts as below). If you use EnerG egg replacer, be sure to give it a good whisk so it gets foamy and well mixed before adding it to butter/sugar. Also, overripe bananas (particularly those that have been frozen and thawed) give the best flavour. You can also throw in 1/2 cup of nuts if you’re inclined, or chocolate chips (yum) at the end.
Preheat oven to 350˚
3/4 cups sugar (1/2 white, 1/2 brown)
1/2 cup butter
2 eggs (or 4 heaping tbsp yogurt/sour cream/buttermilk)
2 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 large bananas, mashed (about 1.5 cups)
Beat together sugar, butter and egg/substitute for 3 minutes at high speed (or med on stand mixer). Fold in mashed bananas. Sift together flour, baking soda, powder and salt. Fold into wet ingredients. Pour into buttered/sprayed loaf pans and bake 45-60 min or until toothpick comes out clean. Let cool.