Before You Make Banana Bread or Pudding!
Consider These Things:
1. What are my dietary goals and health considerations?
2. Does my banana storage offer extra value beyond merely providing a place for them?
3. How many bananas do I throw away if I don't make banana bread?
And you can still make this best banana bread recipe if you don't eat all your bananas at optimum ripeness!
Ingredients:
-
3 to 4 overripe bananas, mashed
-
1/2 cup (1 stick) unsalted butter, melted
-
1 cup granulated sugar
-
2 large eggs, beaten
-
1 teaspoon pure vanilla extract
-
1 1/2 cups all-purpose flour
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
1/2 teaspoon ground cinnamon (optional)
-
1/4 teaspoon ground nutmeg (optional)
-
1/4 cup milk (you can use whole milk or any plant-based milk of your choice)
-
1/2 cup chopped nuts (walnuts or pecans) - optional but recommended
Instructions:
-
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
-
In a large mixing bowl, mash the overripe bananas using a fork or potato masher until smooth.
-
Add the melted butter to the mashed bananas and mix until well combined.
-
Stir in the granulated sugar, beaten eggs, and vanilla extract into the banana-butter mixture. Mix until the sugar is fully dissolved.
-
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg (if using).
-
Gradually add the dry ingredients to the wet ingredients, mixing just until the flour is incorporated. Do not overmix; a few lumps are okay.
-
Stir in the milk and mix until the batter is smooth.
-
If using chopped nuts, fold them into the batter.
-
Pour the batter into the prepared loaf pan, spreading it out evenly.
-
Bake in the preheated oven for about 50 to 60 minutes or until a toothpick inserted into the center comes out clean. The exact baking time may vary, so start checking at around 45 minutes.
-
Once the banana bread is done, remove it from the oven and let it cool in the pan for about 10 minutes.
-
Transfer the bread to a wire rack to cool completely before slicing.
Enjoy your delicious homemade banana bread! It's perfect for breakfast, snack time, or dessert. You can store any leftovers in an airtight container at room temperature for a few days or in the refrigerator for longer freshness.
Ingredients:
-
4 to 5 overripe bananas, sliced
-
1 box (3.4 oz) instant vanilla pudding mix
-
2 cups cold milk
-
1 can (14 oz) sweetened condensed milk
-
1 container (16 oz) whipped topping (e.g., Cool Whip)
-
1 box (11 oz) vanilla wafers
Instructions:
-
In a large mixing bowl, prepare the instant vanilla pudding mix with the cold milk following the package instructions. Whisk until smooth and refrigerate for about 5 minutes to let it set slightly.
-
In a separate bowl, mash 2 to 3 of the overripe bananas with a fork until they become smooth and creamy. Add the sweetened condensed milk to the mashed bananas and mix well.
-
Combine the banana-condensed milk mixture with the chilled vanilla pudding, gently folding them together until fully blended.
-
Now, fold in about half of the whipped topping into the banana pudding mixture, creating a luscious and airy texture.
-
In a serving dish or trifle bowl, create layers by arranging a layer of vanilla wafers, followed by a layer of sliced overripe bananas, and then a layer of the banana pudding mixture. Repeat the layers until you run out of ingredients, finishing with a layer of pudding on top.
-
Cover the dish with plastic wrap and refrigerate for at least 2 to 3 hours, allowing the flavors to meld together and the dessert to set.
-
Before serving, spread the remaining whipped topping over the top layer of pudding for an enticing finish.
-
Optionally, garnish with a few banana slices or crumbled vanilla wafers on top for an appealing presentation.
Banana Pudding Recipe
