Banana bread skin on

Saw on a thread a recipe from LayRecipes: easy salted caramel banana bread, and on Facebook using a whole banana; can’t remember where. Of course, there are many other recipes. Most recipes have 2-3 ripe bananas, some unpeeled and some peeled. I loved to change the recipe to create my own, though using the ideas from both these recipes. Both recipe temperatures are 160-175 degrees C.

Google: “Banana bread is a sweet, moist, and comforting quick bread made with mashed bananas, flour, sugar, and some kind of leavening. It originated in the United States and is a popular choice for home bakers. Banana bread can indeed be a healthy choice when enjoyed in moderation. Its nutrient content, fiber, and energy-boosting properties make it a satisfying and nourishing treat.”

As you know, I don’t like wasting food; my mom gave me her 2 really ripe bananas. I can’t wait for 2 more bananas to ripen. I have not seen any recipes using regular eating bananas. I decided to try using 2 ripe and 2 normal bananas along with buttermilk, an extra egg, and cinnamon sugar powder. I had the 2 ripe bananas in the freezer for 3 days. My temperature is 180 degrees C. I didn’t sift the dry ingredients.

I am glad to be able to create my own with the ideas from others. My method is slightly different too. My family likes it, saying it’s moist, delicious, and they love it with ice cream. I had mine with melted butter and ice cream. Let’s bake!!!!

Ingredients

2 frozen ripe bananas
2 normal bananas, one without skin
3 eggs
125 g butter, melted
1/2 c firmly packed brown sugar
75 ml buttermilk
75 ml milk
1/4 c granulated sugar
225 g self-raising flour
1 tsp bicarb soda
1/2 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon powder
1/2 tsp salt
cinnamon sugar, sprinkled on top

Method

Preheat oven 180 degrees C. Grease and line a loaf pan about 6 cm deep; 9X5 inches; with baking paper hanging out about 4 inches.

Cut and discard 2 frozen ripe bananas and 1 unpeeled banana ends. Chop into chunky bites about 2 cm thick slices. Put them in the food processor with eggs, melted butter, milk, buttermilk, vanilla, and 2 different sugars. Use the blade to blend them on low speed and scrape the sides down at intervals until smooth and well combined.

Switch off the food processor, remove the blade carefully. Add in flour, bicarb soda, baking powder, salt, and cinnamon powder. Using a spatula, gently fold them until just combined. Spoon the batter onto the prepared loaf pan, smooth the top, and give a couple of gentle knocks on the benchtop.

Now remove the skin of the remaining 1 banana. Then slit lengthwise into halves. Gently press both halves down into the batter. Bake for 50 minutes or until golden brown and springy to the touch. If the skewer comes out not clean, place it back in the oven for a further 10-15 minutes. I had mine in for another 15 minutes as some parts were still batter on the skewer.

When skewer out again after 15 minutes is clean. Switch off the oven and leave the loaf pan in, close the oven door for about 30 minutes. Then remove to a rack to cool completely, and I sprinkle cinnamon sugar on top. Carefully remove the banana bread using the hanging out to lift it up and place it onto a plate. Serve with ice cream, and if you warm up the slice in the microwave and spread butter followed by ice cream, it is extra delicious. Enjoy!!!

Note: You can just use 2 or 3 ripen banana. You don’t have to freeze your ripen banana. Instead of blending the banana you can mashed them. You can use plain flour, instead of self raising flour, you can use just milk and omit butter milk. Or you can use sour cream. You can use oil about 1/3 c. You can just use brown sugar. You can make the salted caramel if you want.

https://helenscchin.com/2025/02/02/banana-bread-skin-on/

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