How many of you guys have overripe bananas at home and you have no idea what to do with them? I know we have them pretty often in our house, usually I freeze them put them in my smoothie. Today, we have decided to do something else with it.
- 1 1/2 cups of unsweetened almond milk
- 3 ripe to overripe banana, mashed
- 3 eggs
- 1 cup of brown sugar
- 1 cup of granulated sugar
- 3/4 cup butter, room temperature
- 2 tbsps pure vanilla extract
- 1 tsp of kosher salt
- 1 1/2 tsps baking soda
- 3 cups of all purpose flour
- 1/2 cup of crushed walnuts
- Preheat oven to 325F.
- Mash the bananas in a medium bowl, set aside for later use.
- In a large bowl combine soften butter with both sugars and beat it until creamy.
- In a separate bowl mix together all purpose flour, salt and baking soda, set aside for later use.
- Add in three eggs and vanilla extract to the bowl with the sugar and butter, mix until smooth. Remember to scrape the side of the bowl while mixing the mixture, to make sure it’s well combined.
- Add in the flour mixture and almond milk in alternating additions. Remember to scrape the side of the bowl while mixing the mixture, to make sure it’s well combined.
- Mix in the banana and crushed walnut until they are fully incorporated. Make sure you do not over mix the batter.
- Coat the bread pan or muffin pan with non stick spray and evenly divide the batter into the muffin pan. Make sure not to fill the bread pan or the muffin pan all the way, only fill it 3/4 of the way.
- If you decided to go with the bread pan, bake it in the oven for 35 to 40 minutes. If you decided to go with the muffin pan, bake it in the oven for 20 to 25 minutes. You can insert a toothpick or a wooden chopstick into the center of the cake, when it comes out clean, the banana muffins or banana bread is done.
- Allow the bread or muffins to cool for 20 minutes before removing them from the pans and allow them to cool completely on the a wire rack of a marble board like we did.
Until next time.