Have you ever wanted to make banana bread, but your bananas weren’t ripe enough? I have and it sucks. Well now you don’t have to wait!
I was at work yesterday (I work in a cupcake shop) and we had to make banana cake batter, but our bananas weren’t ripe enough. We were stuck until our intern told us that we could just roast the bananas in the oven. At first we were unsure but we decided to try it anyway. Low and behold it worked! Oddly enough they smelled faintly like cured meat. But don’t worry once the bananas cooled down they smelled like bananas again.
- Preheat your oven to 350 degrees
- Put bananas still in their peel, in the oven and bake for 5 min
- Flip and rotate and bake until peels are black approx 5-7 more minutes
- Allow bananas to cool completely before peeling
Here is a great simple recipe for banana bread. Alas this isn’t my work’s recipe, it is top secret and heavily guarded.
Sorry I don’t have picture for you. I am still full from all that coconut cake so I haven’t made anything new yet. This recipe is from a cookbook given to me by my friend Deborah. Thanks!
by Penny Dimino
1 cup butter
2 cups sugar
2 cups mashed very ripe bananas (about 5)
4 eggs, well beaten
2 tsp baking soda
2 1/4 cups flour
In a large mixer bowl cream the butter and sugar. Add bananas and eggs. Combine baking soda and flour. Add the banana mixture; stirring just enough to moisten the flour. Pour the batter into 2 greased 9x5x3 inch loaf pans. Bake at 350 degrees for 50-55 minutes, or until toothpick inserted into the center comes out clean. Run knife around edge and turn out immediately. Cool on wire rack.
Makes two loaves.