The important part is roasting your bananas first. Set them on a baking sheet that has been lined with either aluminum foil or parchment paper. Poke a few holes with the tines of your fork and bake the bananas, in their peel. It should take about 15 to 30 minutes in an oven set at 300°F. Time varies depending on the size and number of bananas so you need to watch them. As soon as the bananas become totally black and shiny -they are done. Set them aside to cool off until you can handle them. You’ll notice the bananas release a bunch of liquid as they roast. Pour off the liquid before it burns (when it’s still clear) and keep that for the banana bread batter.
Ingredients
- 3 cups all-purpose flour
- 1½ cups sugar
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs, beaten
- ¾ cup butter, room temperature
- 1½ cups buttermilk
- 4 large, ripened bananas, mashed
- 7 mini disposable loaf pans OR you can use two ( 9x5x3 inch) loaf pans
Instructions
- Preheat oven to 350 degrees F. Place 7 mini loaf pans onto a large cookie sheet. Grease each of the loaf pans with non-stick spray.
- In a medium bowl mix together the flour, sugar, baking soda, baking powder and salt. Set aside.
- In a seperate large bowl, add the beaten eggs, butter, buttermilk and mashed bananas. Mix together with an electric hand-mixer on low speed, just until combined. Or you can use a whisk and stir by hand until combined.
- Slowly add the flour mixture into the wet mixture. Stir until just combined. Pour one cupfuls of batter evenly into each mini loaf pan. If there is any batter leftover divide it evenly among pans. Bake for 30-35 minutes. (If using regular-size loaf pans bake for 55 - 65 minutes.)
- Remove from oven and let cool before serving. Enjoy!
