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Last of the Bunch

A number of years ago, I was at a friend’s place and I opened his freezer to get some ice and came across…an outrageous stockpile of frozen bananas.

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I soon learned that my friend, who doesn’t cook, felt overwhelming guilt when he let the bananas go past their prime – and so instead of throwing them away, stashed them in the freezer where he could rationalize at least they had the potential to be used for something.

I sent him a bunch of banana recipes. Which I doubt he even looked at. I wonder, when he moved,  if he left a banana-rific surprise for the landlord.

Anyhow, since then, I’ve revised my pan de platanos recipe to be a little healthier, a little more stick-to-the-ribs by substituting yogurt for sour cream, olive oil for butter, adding oatmeal, and just using a handful of walnuts on top. I usually freeze the last, overripe banana from the bunch, and when I have four to five of them, zap them in the microwave and bake up a couple loaves.

Banana Oatmeal Walnut Bread
- makes 1 loaf -

2 eggs, beaten
¾ cup sugar
4 T plain, non-fat yogurt
1 T olive oil (use a mild flavored one)
3-4 small, ripe bananas, mashed
1 ¾ cups flour
½ cup oatmeal
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla
Walnuts

Preheat the oven to 325 degrees.

Using a whisk, beat the sugar into the eggs until frothy. Add yogurt, olive oil, vanilla, mashed bananas and mix together. Mix dry ingredients in another bowl and then add to wet. Mix well.

Grease and flour a loaf pan. Pour in batter. Dot the top of the loaf with walnut pieces. Bake about an hour until golden brown on top and a toothpick comes out clean. After cooling 10 minutes or so, run a knife along the edges to loosen the bread from the pan, tip out, and cool on a cooling rack.

    3 Comments

    1. S bonz says:

      This is the best banana bread I have ever tasted and I have been cooking and eating for a lot of yrs. now. It sticks to the ribs so that you can have some for breakfast or a snack and not be hungry 2 hrs. later. Give it a try!

    2. jfeuchtwang says:

      I often wondered how you use frozen bananas for recipes. When I’ve tried before they are often watery. Perhaps I should take them out of the peel? I tend to roast the bananas (peel and all) in the oven at 325 for about 15 minutes before mashing them up for banana bread. It gives them a great “carmelized” flavor.

    3. Tehemina says:

      OK. . .had to comment on this one. I stash those frozen bananas and put them in smoothies. . . they are FANTASTIC and you don’t need ice or sweetender!

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