Anytime I see or smell bananas, I’m instantly taken back to my 4th grade class. Every day, right before lunch, my teacher would go to the closet and retrieve the blackest, nastiest looking banana anyone had ever seen. She seemed to have an endless stash of the things in there. All of us kids were just mortified by them. But every day, she would say,” The darker they are, the sweeter they are.” It didn’t make any difference to me, I just wasn’t interested in eating something that looked rotten. Now, as an adult, I realize the method behind her madness and even prefer bananas a little dark. But you won’t catch me eating one that’s all black. I just can’t do it.
Bananas that are a little past their prime are always the best ones for banana bread. In fact, we’ll buy them just to let them get a little over-ripe to make banana bread.
- 1⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3 very ripe bananas
- ⅔ cup sugar
- ½ cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- In large bowl, combine flour, baking powder, salt, and baking soda.
- Peel bananas and mash well in another bowl. Stir in sugar, melted butter, eggs, and vanilla; mix well.
- Combine flour mixture, banana mixture, and pecans. Stir until combined.
- Pour into a greased loaf pan. (I also like to add a few more chopped pecans on top for looks.) Bake at 350 degrees F for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.