I have been saying I would use the too ripe bananas to make some banana bread for over a year. Today, I finally made it. I found this recipe on Pinterest. This bread came out beautifully. I only made a few tweaks to the recipe.
The recipe is below.
Makes one loaf
1/2 cup butter, softened
1 cup sugar
1/2 cup mashed ripe banana ( I used 2 bananas)
1/3 cup drained crushed pineapple
1/2 cup sweetened flaked coconut (I used unsweetened)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
optional: 1/2 to 1 tsp. pineapple extract (I used vanilla extract)
- I added 1/3 cup of chopped walnuts
In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut (add pineapple extract now if using). Combine dry ingredients; stir into creamed mixture just until combined.
Spoon into a greased (I used Bakers Joy)8-in. x 4-in. loaf pan.
Bake at 350-f degrees for 60-70 minutes or until bread test done.
Cool in pan 10 minutes; remove to a wire rack.
Recipe from Taste of Home.