Bananas have a short shelf life over here, and find there way to a bag in the freezer as soon as they are past their prime. This recipe for banana bread is a great way of using up those overripe bananas. The bonus is that there are loaves to share with friends and neighbours!
- 8 cups flour
- 4 teaspoons baking powder
- 4 teaspoons baking soda
- 2 teaspoons salt
- 3 teaspoons cinnamon
- 2 cups butter
- 3 1/2 to 4 cups sugar (depending on your preferred for sweetness)
- 8 eggs
- 1 1/3 cup buttermilk
- 1 small can crushed pineapple
- 8-10 bananas (overripe frozen bananas, thawed)
- 2 cups chopped walnuts
- Combine dry ingredients and set aside.
- In a large bowl, cream butter and sugar. Beat in eggs.
- Process crushed pineapple and bananas in blender until smooth. Add to creamed butter mixture along with buttermilk.
- Add dry ingredients and nuts and stir until moistened (do not over-mix batter).
- Spray 4 large loaf pans with cooking oil spray (or line with parchment paper).
- Fill each pan to about 3/4 full, levelling with a spatula.
- Bake at 375° for about 55 minutes or until inserted knife comes out clean.
Thick slices of banana loaf, fresh from the oven and slathered with butter make a the perfect accompaniment for a good of coffee!
