Mae, (that’s my wife), wasn’t intending on making so much banana bread, but some slowly darkening bananas were beckoning at her to be used. Sure, she could have frozen them and saved them for later baking, but alas our freezer was already stocked with frozen bananas from days of over-ripening past. The trouble was that there were a lot of bananas sitting on the counter. Ten in total, in fact. We’re not sure how that happened, but we chalk it to being busy bees these days. Solution? Bake loads of banana bread; freeze some for later and enjoy and share some now.
We call this my wife’s Home Run Banana Bread because it’s a recipe that makes four loaves and can be easily customized to suit the preferences of picky eaters or just because you want to do something special for those important people in your life. It’s also a home run because it’s a great recipe for anyone who might need a recipe that makes a lot of baked goodness in a snap. So next time you need a recipe for a school or extra-curricular function, that’s super simple to make, look no further than my wife’s Home Run Banana Bread.
Now, my wife knew that simply doubling or tripling ingredients in baking doesn’t always work, in fact it can turn out downright disastrous. So, she decided to take a tried and true banana bread recipe of hers and do a bit of research on the best way to triple the batch so she could use up almost all those bananas. The results were deliciousness, especially since she decided to customize each loaf of bread with tiny morsel of sweetness – oh, except for one loaf which she left plain because that’s how she prefers her banana bread.
Here’s what you’ll need to make my wife’s Home Run Banana Bread:
- 1 ½ cup granulated sugar
- 3 eggs, slightly beaten
- 6 cups all-purpose flour
- 1 tsp salt
- 1 ½ cup vegetable oil
- 9 ripe, preferably blackened, bananas – mashed
- 2 tsp vanilla extract
- 2 tsp baking soda
- Variety of nuts, chocolate/candy chips for stirring into batter.
- In large bowl of stand mixer (at least 5 quarts), mix on low: sugar, eggs, vegetable oil, and vanilla. Blend until light and fluffy. Add in bananas and blend until thoroughly incorporated.
- In a separate bowl, mix flour, salt, and baking soda. Gradually add to stand mixer ingredients, blending between each addition, and until all flour mixture is added to batter.
- Divide batter into four bread pans that have been prepared by lightly greasing or lining with parchment paper. Sprinkle a handful (or two, it’s up to you!) of your favourite nuts, chocolate or candy chips. Stir into batter to distribute morsels throughout.
- Bake in preheated oven at 350 degrees for 40-50 minutes or until toothpick inserted comes out clean. Immediately turn out from pans and allow to cool on wire racks before slicing. Wrap and freeze for future use or spread some sweetness by sharing with someone special!
Gregg and Mae