No surprises here, but my kitchen counter was home to a bunch of overripe bananas. I could solve the problem once and for all by just buying fewer of ’em, but A) $.29 a pound is too good a deal to pass up and B) I am fighting tooth and nail to avoid becoming this guy. Fortunately, they’re as many uses for ’em as there are women uninterested in dating me (a quick Google search brings up over 9 million results for “banana bread recipe”). So, at least there’s no danger of running out of ideas with what to do with the browned, radioactive, potassium bombs that have a shelf life of approximately 18 minutes.
This particular version of banana bread comes from All Recipes. A few things were added—and a few were removed—but the changes weren’t so dramatic to render this as completely new and unique. So, givin’ credit where credit’s due.
INGREDIENTS (stolen and tweaked from All Recipes)
- 1.5 cups all-purpose flour
- 1 teaspoons baking soda
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 3 bananas, mashed
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped walnuts
DIRECTIONS (makes about 12 slices)
- Preheat oven to 350 degrees and lightly grease a 9″ x 5″ loaf pan.
- In a medium mixing bowl, whisk together flour, baking soda, and cocoa. Set aside.
- In a large mixing bowl, use a hand mixer set on medium to combine butter, sugar, and eggs until smooth.
- Add mashed banana and vanilla and mix until smooth.
- Add flour mixture and mix until just combined.
- Add buttermilk and mix until smooth.
- Fold in walnuts.
- Transfer batter to prepared loaf pan and bake for 60 – 65 minutes.
- Remove from oven and allow to sit for about 10 minutes before transferring to a wire rack to completely cool.
- Slice and serve (if you’re feeling extra “I don’t give a damn” this goes incredibly well with vanilla ice cream).