I always get questions from friends and family on what to do with unused, over ripened fruit. Today, I woke up and noticed we had six very brown bananas laying around. So, I decided to make banana bread. The number one thing people tell me about baking is that it's hard. I can agree. baking is a science and to make things from scratch, you need to have a ton of ingredients on hand. So, I came up with this super simple recipe that any home baker can use as an easy shortcut! Ley's get baking!
First you will need your ingredients:
1 Box of Vanilla Cake Mix
*I like to use a yellow mix for this recipe
It also works great with gluten free cake mix if you're a gluten free gal like myself!
1 TB of Vanilla and/or 1 Vanilla Bean
*You can purchase Vanilla Beans at any Fairway Market
I like vanilla beans over extract because they have a more natural vanilla flavor!
3 Large Eggs
4-6 Overly Ripe Bananas
*One or mor optional additions for more yummy flavor:
1 Cup of Shredded Coconut
1/2 Cup of Chocolate Chipa
1/2 Cup of Chopped Nuts (I like pecans but walnuts work too)
And don't forget your supplies:
1 Metal or Glass Mixing Bowl
1 Rubber Spatula
1 Hand Mixer (If you dont have one of these you can use a spoon or a KitchenAid)
10in Loaf Pan or 9in Cake Pan
Pam or Cooking Spray
2-3 TB Flour
1. Preheat the oven to 350 degrees
2. Spray your pan of choice liberally with pam or cooking spray
3. Next you are going to add yout 2-3 tablespoons of flour to the pan, you will want to do this over the sink or garbage. Turn the pan all around until the flour sticks and coats all of the cooking spray. Then, turn over and tap out the remaining flour. There should be a single, thin layer of flour stuck to the cooking spray.
4. Peel your bananas and place them in your bowl. Break them up slightly with a fork.
5. Add the vanilla of your choice, cake mix, and three eggs.
6. Mix on high for 2-3 minutes or stir by hand until all components are completely blended
7. Pour in your pan and bake at 350 degree for 40-45 minutes or until a tooth pick comes out clean in the center of the cake.
8. Let cool for two hours and demold.
Store up to one week in an air tight container
or freeze half to use for a later date!
*See my blog post coming soon for tips on freezing and defrosting baked goods!
I'm busy working on my blog posts. Watch this space!