It has been a really busy couple of days. I had a bunch of appointments and errands to run last week and thought this week would be a little lighter, but so far it has proved otherwise. It’s already Thursday! In between all that it’s been packing up the apartment and brainstorming things I need to take with me to the IFBC next week. Meera also ran a little fever over the weekend, but thankfully it was a short-lived bug and she’s back to her normal self. Enough of that for now. Bananas are one of those things that I buy every time I go to the grocery store, and then they sit in the fruit basket and go bad. Every week. Yet, every week I still buy them. I don’t hate them, but I won’t eat one unless you literally hand it to me. I don’t think I’d ever miss them. I do however like them in smoothies. Meera, on the other hand, LOVES bananas. She calls them nanas and will ask for one every time she sees them. The other day at the grocery store she bit into a Plantain because of she that it was a “nana”. I’m not gonna lie, it was pretty funny.
Anyways. I find that every time my bananas are starting to go bad, I typically make banana bread. If I don’t have time, I just freeze them for smoothies. But most of the time, it’s banana bread. I used to make it a lot more before I had my daughter. But I guess she keeps up with the supply of bananas so not as many start to go bad. This recipe is super easy and straightforward and comes together super quick. The crushed pineapple adds a lot of moisture to the banana bread without making it overly smushy. I should probably add that this tastes best if your bananas are almost black. They literally have to be on the verge of going bad, because they’re much sweeter and banana-y. That’s not even a word, but you get the point.
This recipe comes together in one bowl and is super quick to make. Beat the sugar and oil. Add the eggs, then the whole bananas. I make it in my stand mixer, so when I add the bananas they’re already soft enough that a few seconds will smash them right in. I never dirty another dish to smash the bananas. Then you add the dry ingredients, pineapple, and nuts. This is one of the easiest recipes. I like to bake mine in mini loaves. I have this Mini Loaf Pan that I use and absolutely adore. Not only does it cut down on baking time, but they’re easier to store or give to people. Plus most of the time we cut into one we finish it, so we don’t have to worry about wrapping it so it doesn’t dry up. I typically leave a few and freeze the rest for quick gifts or last-minute visitors. Regardless of what you decide to do with them, at least you won’t have to throw away those old bananas. I’m starting to think I buy bananas to watch them get black just so I have an excuse to make this. Real slick, aren’t I?
- 1 Cup Granulated Sugar
- 1/2 Cup Vegetable Oil
- 2 Eggs
- 1 tsp Vanilla Extract
- 3 Ripe Bananas (1 Cup)
- 1 1/2 Cups All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
- 4 oz Crushed Pineapple
- 1/2 Cup Chopped Walnuts
- Step 1 Preheat oven to 350 F and spray a 9 cavity petite mini loaf pan or a large loaf pan.
- Step 2 Beat the sugar and vegetable oil. Add eggs and vanilla. Beat again.
- Step 3 Add the whole bananas and beat till they get smashed and incorporated.
- Step 4 Add the flour, baking soda, cinnamon, and salt. Mix until combined.
- Step 5 Add the pineapple and walnuts. Mix until combined.
- Step 6 Pour into mini loaf pan or large loaf pan and bake until golden brown and toothpick comes out clean.
- Step 7 For the mini loaf pan it takes 20-25 minutes, and for the large loaf, it takes 35-50 minutes. Allow to cool. Store at room temperature for up to one week or freeze for up to four month. Enjoy!