Waking up to the cinnamon-y sweet smells of this Banana Bread is possibly the best gift you can give your family on an easy Sunday morning!
In our home, if Fred doesn’t get at least one banana for breakfast, he doesn’t even consider it much of a breakfast at all. It’s serious. He just has to have it. Thing is, he prefers the bright yellow bananas, and when they start to turn spotty (like the image below), they sort of lose their ‘just peel and eat’ value, and off to the side they go.
I do anything to avoid throwing them away, so when I see them start to go off to the side, my wheels start turning. If all we have are onesies and twosies, I cut them in half and freeze them for smoothies, if we have more, I know I’ll be making banana bread soon.
For this recipe, I use bananas like the ones in the image above, and also when they are beyond spotty, and suuuuuper ripe (like the ones in the image below). The darker the skin, the sweeter the bananas are, and their flavor is even more pronounced.
But I’m not just about saving bananas from going to waste. I try to be conscious about other things too, like old bread.
We’ve talked a little bit about food waste in this post, and how my mom always transforms everything she can to avoid throwing food away. This Banana Bread is one of her tricks. When bread (country bread, baguette, french bread… you name it!) gets dry from sitting on the counter a couple of days, just throw it in the food processor and and boom, crumb it away, until it’s as fine as flour.
Then for this recipe, you can either substitute regular flour with this floured bread altogether if you have enough, or use part of it and complete the rest with regular flour. Ta-da!! You just saved a poor little old bread from going to the trash!
TIP: I collect dried pieces of bread throughout the week, and pulverize it into flour at the end of the week. This way, I always have a stash when I need it! Store your “flour” in a zippy bag or in an airtight container in a cool place.
If you don’t have any old bread at all, you don’t have to buy bread and wait for it to get dry to then make this delicious banana bread, just make it 100% with cake or all purpose flour.
This Banana Bread is great because it helps you use ingredients that you might be inclined to throw away, like overripe bananas and dried bread. Plus it’s super moist, easy to make and will ultimately become your family favorite.
I have the best memories of this Banana Bread from when I was growing up. My mom always made it for us and whether she folded in some chocolate chips, chopped nuts or left it plain it was always soooooo good.
Make it! Take a picture of your Banana Bread and share with me on Instagram by tagging me or using #cookingwithaline
Looking for other ways to prevent food waste? Join Imperfect Produce! Imperfect Produce sources and sells produce that would otherwise be wasted because they are considered “imperfect” for big businesses. So far, the Imperfect community has helped save millions of pounds of produce from going to waste! Join the cause to make a positive impact in our food system by clicking this link and get $10 of imperfect credit when you register.
Now, let’s make some banana bread!!
Step by Step
So, get your old/dried bread, put it in the blender or food processor and buzz buzz buuuuuzzzzz…
And you can use it crumby like the image above, or you can strain the bigger crumbs out for a finer flour, like the image below. Works either way.
Then combine the dry ingredients…
Preheat your oven to 350F, and grease and flour a loaf pan.
Then sprinkle some sugar and cinnamon to the bottom.
Add some banana slices, and set aside.
Combine the oil and the yogurt.
Then, mix together the sugar and the pureed bananas.
Add the vanilla and then the eggs one by one…
Add the first part of the dry ingredients and mix…
Then add the wet ingredients, and mix…
Repeat until all dry and wet ingredients have been mixed in.
Fill the pan and bake!
This is sooooo good!!!!! All that sugar you put at the bottom of the pan will caramelize and will create this sticky caramely top. Trust me, the Banana Bread won’t last very long!
This Banana Bread is great for breakfast with a hot cup of coffee, as an afternoon snack, or even as a dessert, with a dollop of vanilla ice cream on top!
Make it! And let me know what you think! Take a picture of your Banana Bread and share with me on Instagram by tagging me or using #cookingwithaline
And don’t forget! If you’re looking for other ways to prevent food waste, Join Imperfect Produce! Imperfect Produce sources and sells produce that would otherwise be wasted because they are considered “imperfect” for big businesses. So far, the Imperfect community has helped save millions of pounds of produce from going to waste! Join the cause to make a positive impact in our food system by clicking this link and get $10 of imperfect credit when you register.
- 2 1/2 cups of fine breadcrumbs or cake flour (or a mixture of both)
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- a pinch of salt
- 1 1/2 cups of pureed ripe bananas 3-4 large, plus banana slices for baking, optional
- 1 c sugar plus 3 Tbsp separated
- 3 eggs
- 1 tsp vanilla extract
- 1/2 c oil
- 1/2 c european style plain yogurt
- Preheat oven to 350F
- Grease a 9in loaf pan with butter or oil, or just use a flour-base baking spray – you can also line the bottom with parchment paper as it makes it easier to remove the cake from the pan later
- Add 3 Tbsp of sugar to the bottom of coated pan, sprinkle with a little cinnamon and arrange some banana slices, set aside
- In a large bowl, combine the flour, the baking powder, the baking soda, and the cinnamon and set aside
- In another bowl, combine the oil and yogurt, set aside
- In a medium bowl, combine the sugar and the bananas, and mix together until combined, using a hand mixer in medium speed
- Then add the eggs one by one, and keep mixing
- Add the vanilla, mix to combine
- Add a third of the dry ingredients, and mix, then add half of the wet ingredients. Repeat until all dry and wet ingredients have been incorporated
- Pour the batter into the greased loaf pan, and bake bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean (about 35-40 mins)
- Move the pan to a cooling rack and let it cool for about 10 mins, then remove the banana bread from the pan and let it cool in the rack