Oh the humanity! The cereal bananas were riper than I thought. I need a banana bread, bread machine recipe quick. Like NOW!! Help! The fruit flies are getting antsy and will begin swarming soon!
(My machine normally uses 2 cups of flour for a standard loaf)
The problem with bread machines is that AFAIK there are no industry standards for the timing sequence and cooking temperature, so a recipe that works on one bread machine might not work on another.
I find that my bananas never time this right. They start going tits-up just when I have no time to bake.
I freeze them. They will turn completely black (the peel will) but will be fine. When thawed, they lose some moisture (and some volume)–beware the nasty thawed banana slimewater upon peeling. You may need to use an extra banana to make up for it, and perhaps toss another tablespoon of liquid in the batter.
I think I have 14 frozen bananas in my freezer as we speak.
I’m sure some of the actual cooks here will correct me if I’m wrong, but I wouldn’t use a bread machine for banana bread. It’s a quick bread, so the batter isn’t kneaded, just stirred until the dry ingredients are moist.
This is my recipe:
1 3/4 c. flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 c. shortening
2/3 c. sugar
2 eggs, well beaten
1 c. mashed ripe bananas
Sift dry ingredients together. Cream shortening until light. Add sugar gradually, continuing to cream until fluffy. Beat in eggs. Add flour mixture alternately with bananas, beginning and ending with flour. Spoon into a well-greased loaf pan and bake about 1 hour, 10 minutes at 350 degrees.
Cool before slicing.