The worst part about trying to eat healthy is that the food goes bad so quickly. I try to get some nutrients in my body but the food goes bad before I can get through it all.
It has nothing to do with forgetting to eat it or getting too much fast food, I’m just a little college kid.
However, my roommate, third-year education student Siobhan Carroll, has given me the perfect banana bread recipe to use those overripe bananas.
For this recipe, you will need 1 1/4 cups of sugar, one-half cup of butter, two eggs, three bananas, one-half cup of buttermilk, one teaspoon of vanilla extract, 2 1/2 cups of flour, one teaspoon of baking soda, one teaspoon of salt and cooking spray.
As with most recipes, the first step is to preheat the oven. For this recipe preheat your oven to 350 degrees Fahrenheit. Then we will go right into the bananas. If they were in the freezer, let them thaw out for a few hours and then peel them.
Place the peeled bananas in a small bowl and mash them to remove most lumps. If your bananas aren’t ripe yet, you can cook them on a baking sheet to help them ripen. This makes sweeter bananas for the bread.
The next step is to add the sugar, butter and eggs into a larger bowl and mix them until the mixture is a pale yellow and smooth. Make sure there are no lumps. After you’ve completed mixing, add the banana mixture, buttermilk and vanilla extract and mix it all together.
Once all of these ingredients are mixed, add the flour, baking soda and salt and fold the mixture together. In this step fold until everything is combined, but don’t overmix. Keep folding until you can’t see any loose flour.
To make the final product personalized, feel free to then fold in optional mix-ins like chocolate chips, blueberries or whatever sounds delicious to you.
Now you have the final mixture, so it’s time to prepare it for the oven. Depending on how you want the finished product, either get a loaf pan or a muffin tin. Spray with cooking spray and add the mixture. For the loaf, add the mixture straight in. For the tin, add two scoops to the tin, each scoop being one-fourth cup.
Slide your tin or loaf pan into the oven for 10-13 minutes and prepare for a treat. Once you see the edges darkening, pull out the banana bread and poke it with a toothpick. If there is still batter once you pull it out, it needs a few more minutes. If it comes out clean, it’s all done.
Leave the bread to cool for about 30 minutes and then enjoy for breakfast, lunch, dinner or whenever you want a snack.
This is a highly-rated recipe. Carroll gave a speech on this recipe at Wisconsin State Forensics, earning gold for her demonstration of this recipe.
So the next time you find yourself with overripe bananas, pop them in the freezer and remember to use this recipe for delicious muffins or bread, and not waste any money or nutrients.
Fisher can be reached at [email protected].
