Rotten Banana Love

I opened my freezer up this weekend only to be greeted by this…

Three full door compartments filled with ugly, brown, spotted, old, frozen bananas.  About a dozen lonely guys that didn’t get consumed before they got too soft, and therefore found a new home in the freezer door.  A bunch of hard-as-rock nanners just waiting to be thawed, mashed, and turned into banana bread.

So that is exactly what happened at Casa de Schrader over the weekend!

The best part of this banana bread is the sugar crust on top, creating a crunch to every bite.  It’s seriously delicious!  I made one regular loaf, and one gluten-free loaf so I wasn’t left out of the enjoyment. ♥

A few years ago Aaron and I stayed with our good friends here in town that own our all-time favorite coffee shop, Backporch Coffee.  They serve some killer banana bread at their shop, and Dave was kind enough to show us his secret to making amazing banana bread taste even better…toasting the slices and then covering in butter.  Wow.  Simply amazing!

Enjoy!

*Back in my cheerleading days we used to have a cheer that chanted, “Go! Bananas! B-A-N-A-N-A-S!”  It sort of got stuck in my head while I was baking this weekend and I’m sad to say it hasn’t left yet.  Sigh.

My Mama’s Banana Bread

Yields 2 loaves

  • 2 eggs, beaten
  • 1/2 cup oil
  • 1/2 cup buttermilk
  • 2 cups sugar
  • 2 tsp. vanilla
  • 3 cups sifted flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 cups mashed bananas
  • turbinado sugar
  1. Beat together the eggs, oil, buttermilk, sugar and vanilla.
  2. Sift together the flour, baking soda, baking powder, salt and cinnamon.
  3. Add the flour mixture to the beaten mixture.  Add the mashed bananas and stir until combined.
  4. Put in two greased loaf pans.  Bake at 350 degrees for 45-50 minutes.
  5. About 10 minutes into baking, pull out and sprinkle turbinado sugar over the tops of the loaves for the sugar crust.

Annie’s Gluten-Free Banana Bread

(adapted from “Gluten-Free Baking Classics” by Annalise Roberts)

Yields 2 loaves

  • 2 cups gluten-free flour (I used Bob’s Red Mill All-Purpose Gluten-Free Flour)
  • 2/3 cup sugar
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. xanthan gum
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 3 cups very ripe chopped/mashed banana
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup oil
  • turbinado sugar
  1. Preheat oven to 350 degrees.  Position rack in center of the oven.  Grease loaf pans.
  2. Mix flour, sugar, baking powder, baking soda, xanthan gum, salt and cinnamon in large mixing bowl.  Add bananas; stir to coat evenly.
  3. Combine buttermilk and oil in small bowl; remove 1 Tbsp. of combined liquid and discard it.  Beat in eggs.  Add liquids to banana mixture and stir until just blended.
  4. Fill loaf pans and bake for 35-45 minutes.
  5. About 10 minutes into baking remove from oven and sprinkle turbinado sugar on top for your sugar crust.
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6 thoughts on “Rotten Banana Love

  1. Sarah Swan says:

    I love banana bread so much. It’s hard for me to not eat the entire two loaves in one day. Sadly, my freezer is void of any rotten bananas right now. The little munchkin eats them all before they go bad! I’m going to have to buy some extra just to let them rot. I’ve never used turbinado sugar on top. I always do cinnamon and sugar mixture. But that turbinado sugar makes it look heavenly and a little fancy!

  2. Lauren says:

    i LOVE banana bread! and this is perfect because i’ve been trying to go off gluten for a while! (its really hard!!!!) gosh, you’ve got me really hungry now!

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