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Have over-ripen bananas? Try this simple bread recipe

November 16, 2012|Scott Anderson | Culinary Passion

While I was working on another breakfast recipe, I decided to use up some overly ripe bananas. The secret to this bread: The riper the bananas, the better the flavor.  Let's not get to extreme, I'm not talking moldy, flattened, ripe bananas, but those that have passed their prime as something you would peel and eat.

Also, don't let the sucanat throw you, its natural sugar, and it adds a nice deliciousness to the bread. If you can't find it in your grocery store, then you can substitute granulated sugar. I also added applesauce instead of oil or milk and left out salt because I used salted butter. 

All in all, a much better way to bake banana bread, equally delicious and better for you.


Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.



Banana bread

4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoon baking powder

2 cups sucanat (see cook's note)

1 cup salted butter

2 eggs

4 ripe bananas

4 ounces cinnamon applesauce

2 tablespoons granulated sugar for topping



Preheat oven to 375 degrees. Butter two 9-by-5-inch loaf pans and grease with butter wrappers; dust with flour and shake out excess.

Sift together flour, baking soda and baking powder.

In a mixing bowl, cream sucanat and butter for about 4 minutes until fully combined.  Gradually, add in eggs, incorporating one at a time. Add in bananas and applesauce. Mixing ingredients together. 

Gradually add in dry ingredients, mixing to combine, and then spread batter into floured loaf pans. If mix is too dry, add in an additional ounce of applesauce.

Sprinkle 1 tablespoon of granulated sugar on each loaf.

Place into center of oven and bake for approximately 1 hour or until a cake tester inserted into bread comes out clean and the top is slightly cracked.

Cook's note:  Sugar can be used instead of sucanat.





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