How many recipes call for ingredients that are past their prime? That's what I like about banana bread: I get to transform those blackened bananas that are destined for the trash into a delicious treat. This recipe is adapted from Mark Bittman's How to Cook Everything.
Ingredients
- 1 stick butter, plus some for greasing the pan
- 2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1 tsp salt
- 3/4 cup sugar
- 2 eggs
- 3 very ripe bananas
- 1 tsp vanilla extract
- 1/2 cup walnuts
- 1/4 cup coconut
Directions
- Preheat the oven to 350. Grease a 9x5 inch loaf pan
- Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas
- Stir this mixture into the dry ingredients; do not mix more than necessary.
- Gently stir in the vanilla, nuts, and coconut.
- Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned.
- I added a handful of walnuts and some turbinado sugar on top of the loaf before putting it in the oven.
- Cool on a rack for 15 minutes before removing from the pan. To store, wrap in waxed paper.
The next day: Bittman recommends toasting the bread and serving with peanut butter.
