Growing up, my Mother always made large batches of delicious banana bread to give to others. Food is a way of saying she cares, and whenever she makes banana bread, she always shares with those who she cared about. I ended up having a lot of large, overripened bananas during the holiday season, so I remembered my Mother’s words, and threw them into the freezer to use on a later date. Last week, I thawed them, and used those 9 large, overripened bananas to make enough for 3 batches of delicious, moist, banana bread.
The best part of this recipe is that it’s so easy to make and almost impossible to mess up while making. The top of this loaf bakes as a delicious crust, which becomes even tastier when topped with walnuts.
Remember, if you are a nut-free household, you can simply omit the walnuts. Also, if you want to only make 1 loaf of banana bread, just divide the recipe by 1/3.
Big Batch Banana Bread Recipe (with optional Walnuts)
Yields: 3 loaves of banana bread
- 9 large thawed overripened bananas (yields 3-4 cups)
- 6 large eggs
- 1 1/2 cups room temperature butter
- 2 cups brown sugar
- 1 cup white sugar
- 1/2 tsp baking soda
- 1 tsp fine salt
- 3 3/4 cup self-raising flour
- 1/2-1 cup walnuts, chopped
- Peel and purée banana, then set aside.
- Take butter and churn with sugar.
- Add eggs, followed by banana. The mixture will look curdled, which is normal.
- Slowly mix in baking soda, salt, and self-raising flour.
- Add walnuts to the mix with a spatula, leaving some for garnishing the top.
- Use butter to coat your bakeware, and pour cake 3/4 of the way.
- Top with walnuts and bake at 175C for 55 minutes or until a toothpick inserted into the middle out clean.
- Cool completely on a cooling rack before serving. Best when eaten by next day.
The best thing about banana bread is how well it keeps. It is very possible to make in large batches and freeze to enjoy at a later date! Just thaw the loaf at room temperature for an hour and then pop into the oven at 160C for about 30-40 minutes as needed.