How many times have you had one or two bananas from a bunch get brown spots or turn black before you can eat them? Do you toss them out, feed them to your guinea pig, or throw them on the compost heap? Instead of doing any of those things, make Frozen Banana Banana Bread with them. You can do it all with a bowl, a wooden spoon, and a cake pan. No need to pull out the mixer.
The secret to Frozen Banana Banana Bread is the frozen bananas. Maybe not in the way you’re thinking though. The bananas aren’t frozen when you put them in the batter like big chunks of banana ice. The freezing takes place as soon as you notice the bananas are too ripe to eat. One, two, three at a time—they can sit in your freezer waiting for you to have enough to make a decent batch of banana bread. You can bake your bread in loaf pans or in a square cake pan, whichever you have handy.
- 4 frozen bananas
- 1/2 cup melted butter or margarine (1 stick)
- 3/4 cup brown sugar
- 2 eggs, slightly beaten
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups flour
- 1. About an hour before you are ready to make your Frozen Banana Banana Bread batter, take the frozen bananas out of the freezer and let them sit on the counter to thaw. Assemble all your other ingredients along with a big bowl, a wooden spoon, some measuring cups, and a cake pan.
- 2. Put the melted butter in the bowl and add in the brown sugar and lightly beaten eggs (make sure no shells get in!). Put in the baking soda and the salt and mix well with a wooden spoon. Next comes the fun part.
- 3. Poke your frozen bananas with a finger. If no part of the banana is icy, pick one up and hold it stem-end up over the bowl. Break off the stem, then turn the banana upside-down, and
- SQUEEZE! Ew, ew, ew, the slimy banana guts come slurping out of the banana peel and plop into the bowl. The banana has become so liquefied by the freezing and thawing process that it is easy to mix into your batter—but it’s sort of disgusting. Making sure no bits of peel get into the mix, squeeze all your unfrozen frozen bananas into the batter.
- 4. Add the flour and mix well. You can add raisins, dried cranberries, or chocolate chips if you want to, but this banana bread is really sweet and flavorful just from the bananas.
- 5. Set the oven to 350 degrees Fahrenheit. While you’re waiting for the oven to warm up a bit, spray your loaf or cake pan with some cooking spray (holding the pan over the sink) or, if you don’t have cooking spray, rub some butter or margarine on the bottom and sides of the inside of the pan and sprinkle some flour in to coat the pan lightly. This will keep your bread from sticking after it’s cooked.
- 6. Scoop or push the batter from the bowl into the cake pan, filling it up about half-way or a little more. If you have too much batter, get another pan ready or make the rest into cupcakes.
- 7. Bake in the middle of the oven for an hour. While you are waiting, put away any remaining flour, sugar, butter, eggs, baking soda, and salt, and wash the bowl, spoon, and measuring cups. Dry everything and put it all away for your next cooking adventure.
- 8. After an hour, take your Frozen Banana Banana Bread out of the oven with potholders and look it over. To make sure it’s done, stick a thin-bladed knife into the tallest part of the bread and look at it. If the knife is clean (no batter is sticking to it), the bread is ready. If not, put it back in the oven to cook for another five minutes, then test again.
- 9. When your Frozen Banana Banana Bread is done, put the pan on a wire rack (so air can move under and around it) and let it cool. Boiling hot banana can blister your tongue.
- 10. Slice and eat. Share it with your friends and family. Take it to school in your lunch.
Store your Frozen Banana Banana Bread in an air-tight container or wrap well in aluminum foil. You can even freeze it to thaw out when you have a craving, turning it into Frozen Frozen Banana Banana Bread.