It just happens sometimes. The last two bananas go bad. If you can spare 15 minutes, try this easier-than-easy banana bread. And if you can't . . . well then, toss those bananas into the freezer and make this bread another day.
I've tried several different types of flour, and often my go-to is 1 cup almond flour and 1 cup whole wheat bread flour. Of course, all-purpose flour is the simplest and certainly tasty!
INGREDIENTS:
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon baking soda
4 tablespoons sour milk (I just add a dash of white vinegar to milk)
2 bananas
Pinch of salt
2 cups flour
INSTRUCTIONS:
Preheat oven to 350 degrees.
In the bowl of an electric mixer, beat together butter and sugar. Add eggs, one at a time. Add baking soda, milk, bananas, and salt. Combine. Gradually add flour until smooth.
Pour into a greased bread pan or spread evenly into muffin cups. A loaf of bread will take about 50 minutes, while muffins will be done after about 20 minutes. Bread will be ready when you can remove a toothpick cleanly from the center of the loaf.
DETAILS:
Super fast prep + cook time. Yields enough for a crowd.
