To celebrate, I'll be making my all-time favorite recipe:
Sour Cream Banana Nut Bread
1 stick butter (or margarine) softened
1 1/2 cups sugar
1/2 cup sour cream (you can substitute plain or vanilla yogurt)
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups flour
2 large ripe bananas, mashed
1/2 cup chopped walnuts (black walnuts are my personal fave for this recipe)
Preheat oven to 350. Cream butter and sugar in mixer bowl. Beat in eggs, sour cream, vanilla and soda until creamy. Add flour gradually, mixing well after each addition. Fold in bananas and nuts. Pour into greased 5" x 9" loaf pan. Bake 45 to one hour or until toothpick inserted comes out clean. (You may need to cover the top during the last 15-20 minutes to prevent overbrowning.)
This is by far the BEST banana bread recipe I've ever tried, consistently producing moist loaves with a deliciously crisp crust.. The black walnuts were always added to my grandma's banana bread, and I think they are a perfect flavor complement to bananas. But they're not for everyone - you can leave out the nuts, or use plain English walnuts if preferred.
IMHO, this bread is even better the next day if you cover it with a tea towel overnight ;o)
Anyone else have a favorite banana bread recipe to share?
¾ c. sugar
1/3 c. oil
1 c. mashed ripe bananas (about 2 large)
1½ c. flour
¾ t. baking soda
½ t. salt
½ c. chopped nuts
¾ t. grated lemon rind
Beat together sugar, oil and eggs. Stir in bananas and rind.
Sift together flour, soda and salt. Add to banana mix and stir until combined.
Fold in nuts. Pour into greased 9x5 loaf pan. Bake 50-60 min at 325º.
Bake in greased tin can for round loaves. Cool on wire rack.
Terry I have a good banana bread recipe called banana banana bread thats good but I don't have my recipe at this time. I'm a new member trying to find my way around and Iv'e discovered this recipe section and saw your recipe that sounds good. Is it really banana bread day?
when husband was here i made it all winter but not now i'd eat it all oh wait i can make it i have tazzy and Dan.. ah yes... love it.. my hus. daughter always put choco. chips and marachino cherries in hers i do not like it that much in it...so now think will make couple loafs yes next day so much better...
BANANA BANANA BREAD :2 cups all-purpose flour,1 teaspoon baking soda,1/4 teaspoon salt, 1/2 cup butter (or margarine), 3/4 cup brown sugar,2 eggs (beaten),2-1/3 cups mashed very ripe bananas, and I add 1 teaspoon of vanilla Directions: preheat oven to 350F. Mix flour, b. soda, and salt. Cream butter and brown sugar in another bowl. Now stir your ripe bananas(mashed) into the flour mixture and stir until mixed and just moist. Pour this batter into a greased( I use spray doesn't everybody?) loaf pan. Bake for 60 to 65 minutes or until toothpick inserted comes out clean. This is very good with about 1 gallon of milk (skim milk of course!).
Terry - I made your bread (had yogurt that I had to use up~!!) It turned out wonderfully - baked it in two pans instead of one. DH said it was better than mine - moister.. He did say that mine was good too, just not as moist. LOL, I think he was afraid I would be mad! Heck, I don't care!! Gonna wrap it up now and save for company tomorrow!!
I can't take credit for the recipe - I was just lucky enough to spot it in a newspaper or magazine a long time ago, and cut it out. But I can honestly say it's the best recipe I've ever found for banana bread. I sometimes make it in two smaller loaves, or even the mini-loaf pans for gifts ;o)
Rave of the Kentucky Round-Up ~ Found this in the DG Cookbook:
SoCal's Banana Chocolate Chip Bread
Category: Breads, rolls, and pastries
1 1/2 cup flour
1 tea. baking soda
4 T. Sour Cream
1 1l4 cup sugar
1/2 c. soft butter
1 cup mashed bananas (2-3 very ripe)
1 large bag Semi sweet choc. chips
1 tea. vanilla
1 cup walnuts (optional)
Sift flour 3 times and set aside.
Mix together sour cream and soda, set aside.
Cream butter with sugar until light & fluffy.
Add eggs one at a time, beat well between each egg.
Add flour and sour cream mixture.
Stir in bananas, choc. chips, vanilla and walnuts.
Bake in a greased loaf pan - 50-60 min.
May be baked in 3 mini size loaf pans - 40 min.
Check with toothpick
This is my Sister in laws recipe and she bakes tons of these for the holidays for family and friends. Once you taste this, you will be the hit of the family. It is a very rich tasting bread, but so good.
I'm so glad you liked it! I broke over and used a cream-cheese recipe (lots of pecans and an orange glaze - looks pretty!) from Southern Living this year, and to be honest, I don't like it as well as the sour cream recipe :-(
I'll go back to this one, and just borrow the pecan topping and glaze idea in the future ;o)
Terry, on your recipe you said you placed a towel over the bread overnight. Did you cover it it completely? Like you would do with Saran wrap? Or,just make a tent over it? I was thinking it might dry out. Towel is porous. Linda
Terry, I am so glad your recipe was resurrected. I was not around in 2005. But, I could not wait until National Banana Bread Day. I tried it today and it was the best banana bread I've ever had. My husband is a man of few words but he too said it was the best he has ever eaten. It is light, moist and flavorful and has a wonderful crunchy crust. Thank you for this wonderful recipe.
LOL...I just made a batch of Terry's banana bread today and it is absolutely the best. I've never had a batch turn out dry...moist and wonderful!! YUM> DGS had 4 pieces of it and wanted to take a loaf home!
I made some today too. One thing I learned today: do NOT overfill the pans. (I upped the recipe by 50% and divvied it among four mini-loaf pans - I should have kept the original proportions, or used a fifth loaf pan.)
I freeze banana zucchini bread and it keeps quite well. I put it in a regular storage bag and then drop it down in a freezer bag. I let it thaw in the freezer bag and then am able to remove a dry storage bag. All the condensation is on the freezer bag and not the one the bread's in.
I meant to add a second thought - if your bananas are ready now, but you're not, there's another option. Peel them, mash them, and put them in a baggie and freeze them. When you're ready to make the bread, pull them out a few hours ahead of time and let them thaw, then add them to the batter just like freshly-mashed fruit.
Dea, you're welcome. I'm happy to pass along that nifty little tip I discovered a long time ago. I almost always have a bag of frozen, mashed bananas on hand, so anytime I'm in a mood to make banana bread they're ready. And as an added bonus, overripe bananas rarely go to waste. ;o)
Here is a great Banana Bread recipe it is from the silver palate cookbook!!
8 tablespoons (1 stick) sweet butter at room temperature
3/4 cup granulated sugar
1 cup unbleached flour, all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole wheat flour
3 large bananas mashed
1 teaspoon vanilla extract
1/1 cup shelled walnuts, coarsely chopped
1.Preheat oven to 350F. Grease a 9x5x3 inch baking pan.
2.Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3.Sift alll purpose flour, baking soda, salt , stir in whole wheat flour and add to creamed mixture, mixing well.
4.Fold in mashed bananas, vanilla and walnuts.
5.Pour mixture into the prepared pan. Bake for 50-60 minutes or until a cake tester incerted in the center comes out clean. Cool in pan for 10 minutes, then on a rack.
Thanks for letting me know it'll freeze just fine!
Mashing the ripe bananas before freezing is probably a good idea... but if you're really in a rush, you can just toss the blackened things into the freezer and pull them out when you're ready. Put them in a freezer bag if you think they'll be there more than a few days. The peel comes off easily, and they're good for smoothies, too.
Of course, using my hurried approach, you run the risk of a little avalanche of frozen black bananas landing on your neck as you bend down to wrestle something out of the bin at the bottom of the freezer...
Terry, do you have a recipe for the pecan topping and glaze you got from Southern Living? I make banana bread a lot (will try your recipe next time), and my son makes lots of sweet breads: praline, strawberry, lemon, and cantaloupe, and we experiment with different glazes for them.
Pen, I'm sorry..I don't. If you have a subscription to SL, I bet you can find it on their website. (I'm currently between subscriptions, or I'd look it up for you.)
But to be honest, I wouldn't make that version again. The batter was pretty stiff (cream cheese vs. sour cream) and it resulted in pretty dry bread. The glaze (as best I can recall) was a standard orange juice/confectioner's sugar type glaze..nothing particularly special.
But if you want a really awesome orange glaze, try this one:
3/4 cup sugar
1/4 cup butter (don't substitute margarine)
2 tablespoons orange juice
1/2 cup sour cream.
Combine sugar, butter and orange juice in heavy saucepan and bring to a boil over medium-high heat; cook for 3 minutes or until sugar dissolves. Remove from heat and cool slightly. Add sour cream and stir well. Pour over rolls (I use this for a sweet roll recipe) and serve. Yummy.
Terry, that glaze sounds good. I copied it to my recipe file and also sent to my son. He's been looking for something special for his cantaloupe bread. He could add some cantaloupe puree to the orange glaze for continuity--now it would be an orange-cantaloupe glaze. Mmmm...hope it inspires him to make some and bring to his mom. :)
I baked banana bread today using Terry's recipe, and it was yummy! I made a double batch and used 2 slightly undersized loaf pans, which gave me a big blob of leftover batter for a mini-loaf (which I ate.) (The other 2 loaves went two doors down, where a neighbor just lost her mom and is hosting visitors before Friday's funeral.)
National French Toast Day???...Now that's something new I've learned about on this thread too. Banana bread and french toast are 2 of my favorites. A cup of coffee with either of these and I'm thinking I've died and went to heaven!!!
Well- I didn't even know there was such a day as banana bread day, so I'll contribute my very favorite recipe-- here goes!
1 cup sugar
1/2 cup unsalted butter
grated zest of one lemon
1 tsp. vanilla
3 ripe bananas
2 cups flour
1 cup fresh blueberries (use use frozen most of the time)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup finely chopped pecans or walnuts
Heat oven to 325 degrees
Grease and flour a 9X5 loaf pan.Using mixer, cream together the sugar and butter until light. Beat in the eggs, one at a time, then beat in the lemon zest and vanilla.Stir in the mashed bananas. Measure out 1 T. of the flour and toss in the blueberries.(keeps them from going to the bottom of the pan while cooking) Sift the remaining flour with the baking soda, baking powder, and salt. Mix into the banana mixture, then fold in the floured bleuberries and the nuts, mixing just enough to blend all ingredients. Spoon the batter into prepared pan. Bake about 55 to 60 min, or until cake tester inserted in center comes out dry. Cool on a wire rack before slicing.
Just a note... the batter in Terry's recipe at the top was very thick before I added the bananas (at the end, after the flour)... Not a problem for me, as I had my stand mixer out, figuring I'd need it since I was doing a double batch. The only thing you have to watch with a stand mixer is not over-mixing, which can toughen the bread... I just turn it on for a couple of seconds after each addition, then scrape the bowl and give it a few more seconds of mixing at the end, all on lowest speed. :-)
I'm not lucky enough to have a stand mixer, though i always make a double batch. just cant get enough of that B-bread.
it's possible i commented above... but last summer at the park [where i live in the summer] I had some bananas getting old so i made some bread. DH does 'coffee clutch' with all the guys in the early morning and he took up a loaf. it was a big hit.
I'm going to buy a couple bunches of bananas tonight so I end up with some over-ripe bananas in the next week or so. I need to try these banana bread recipes and try my new Kitchen Aid stand mixer, too. I can hardly wait. (:o)
OK, Maria, you know we now desperately "need" your recipe also!
I think I've got some bananas hiding in the freezer, might have to hunt them up. Frozen bananas are good for smoothies, too.
The stand mixer was a wedding present from my late uncle -- he sent it the moment he heard I was engaged, don't think we'd even set a date yet. His first wife and his mother both loved to bake, and he figured (correctly) that ran in our family. If you're in the market for one sometime, I've seen them at great prices during the Kohl's Christmas sales.
The bananas for this batch went into my fridge when they started getting overripe... by the time I'd gotten to the banana bread, the banana under the peel had started turning a little beige, LOL... I cut off a couple of really dark (almost black) spots and just mashed them up as usual. The bread came out with extra-intense banana flavor, because the bananas were so ripe.
Critter that is the secret, as the freeze peals get very ripe , they get almost juice like after thawing.
3 1/4 cups of all-purpose flower (I use only unbleached)
2 tsp baking baking soda
1/2 tsp cinnamon
1/2 tsp salt
---sift above in a bowl
4 large eggs at room temperatur
2 1/3 cup of sugar
1 cup of vegetable oil
6 large frozen bananas, thawed at room temperature, cut off tip and squisch them into a bowl
2 tsp vanilla
1/2 cup all natural sour cream,
1 1/2 ground pecans, or walnuts, or hazelnuts. Grind them as fine as possible on the food processor.
Beat eggs and sugar in bowl in meduim-high electric mixer till very thick and pale, this will take about 8 minutes because the sugar should be completely dissolved
Meantime prepare 2 bread loaf pans with butter and flour and start oven at 350'. Sometimes I use a third pan, it makes enough for three smaller sized ones, meaning not as high.
Reduce speed for eggs with sugar, add oils slowly, then adding sour cream, bananas and vanilla
Remove from mixer and fold in gradually flour mixture and ground nuts.
Devide into two or three loaf pans, smooth them evenly, bake for 1 1/4 hour.
Cool them on rack for about ten minutes. turn them and cool them completely. Properly wrapped they will last over a month in the freezer to be still good as the day you made them.
I was copying the recipe on a scrap of paper to have in the kitchen with me, doubling it as I went along, and somehow I didn't write down "4 eggs." LOL It really did come out nicely, good crumb, moist, etc... but the top fell a bit. I guess now I know why!
I made Terry's Sour Cream Banana Bread Recipe yesterday! Yummo! My DH told me to make sure the recipe doesn't get lost. So very moist and delish and better the second day. Won't know if it gets any better on the third day because there won't be any left! Thanks for sharing this keeper recipe!
I am going to try the Sour Cream Banana bread recipe tonight when I get home from work. Just wondering if there is a big difference in using sour cream versus the yogurt. I have plain yogurt, but I am wondering if I should pick up some sour cream on the way home from work tonight.
I've done it both ways - with sour cream and with yogurt, depending on what was in my fridge, and they came out yummy both times. I don't remember a big difference, but we had them several months apart, so I probably wouldn't have noticed unless I didn't like it one of the ways.
I have 2 loaves baking... OH how it is making me hungry.
I'm taking them with to Wisc tomorrow... one may go for "Pot Luck" dinner [on not] and the other will be for DH to take with to Coffee Clutch with the guys Friday morning. Its sorta like Ladies Night Out... only its "Guy Time" in the Am.
I just found this thread and am wanting to try Terry's recipe... I know this is going to sound really dumb but HOW RIPE do bananas need to be for bread? I have some that are fairly fresh and 2 that are about to hit the trash... how do i know when? or if they are too far gone??
Genna -- sometimes i dont know until i open them up... i had 1 large that was ready for the rose garden [yes, i feed my roses bananas/peels] and 4 smaller ones, that once open, looked good enough to eat.
I wouldnt use any greenish ones as they'd be hard to mash... but i think if they are soft enough...
I'm really not a Banana Bread baking Queen or anything... just really got into it when i found this recipe a year or so back -- i've made them 3 times now.
That is what I usually do with my bananas as well... take them to my rose bushes... unless I have let them really be ignored too long and they are too yuck to mess with. But my oldest son has been using a lot more bananas lately and so I haven't been having to "watch" them as much - not he has been gone for several days and I realize I have some that are black! So as long as they aren't completely mushy they are ok ???
Genna, yes...as long as they haven't turned sour-ish, I have been known to use the utterly black (well, really dark-brown) ones. They mash VERY well (much better than those that are just going from yellow to brown-spotted.
I put mine in the freezer to use when I am ready to make banana bread - I also will jump on the sales for bananas that are past and just throw those into the freezer too - that way I always have bananas on hand to make breads.
• 3/4 cup packed brown sugar
• 3 tablespoons vegetable oil
• 2 large egg whites
• 1 large egg
• 3 large mashed bananas
• 1 cup regular oats
• 1/2 cup fat-free milk
• 1/2 cup vanilla yogurt
• 1 tsp. vanilla extract
• 2 cups flour (white or mix white/whole wheat - I often use all whole wheat)
• 1/8 cup wheat germ
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• Cooking spray
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, yogurt, vanilla and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Here is a recipe for Banana Bars that I recieved from my best friend. She received this recipe from a co-worker many years ago. While this recipe is called "bars", it's really just a very moist cake. I think these bars are delicious. I have received many compliments on these bars over the years.
½-cup Butter, at room temperature (1 stick)
1 ½-cups Sugar (granulated)
2 Eggs, slightly beaten
8 oz Sour Cream
3 mashed Bananas (very ripe)
2 cups Flour
1 tsp baking soda
Grease & flour a 9" X 13" pan. Cream butter, sugar and eggs with an electric mixer until smooth. Mix in sour cream and mashed bananas and mix until well combined. In a separate bowl mix flour, salt & soda and then add to the banana mixture. Use the electric mixer to blend together until all is moist. Pour batter into the 9” X 13” pan. Bake 30 to 45 minutes at 350°F until the top is lightly browned or until a toothpick comes out clean.
Last night... even though it was HOT and humid outside -- i baked a double recipe of this bread, but put it in a 9x13 pan.
took and hour and 15 to bake, just like it does for me in bread pans...and i have to say.. it was awesome!! super moist, which was something i was worried about [being dry]
since i was going to bed right after it was done baking... i just turned off the oven, covered it lightly with foil, and left it in the oven. [since we have a curious cat now, i can't leave any food out, so the oven was the only place i could think to leave it]
DH took it up for coffee this morning to the Club House, with butter of course ... i'm sure it will be mostly gone by noon.
OH - relooking at the recipe... only change i made was, mini chocolate chips, and i used pecans instead of walnuts -- i've done it both ways, and both nuts are very good. [for a double recipe, i use 1c chopped nuts, 1c mini chips]
Excellent recipes. I can never resist banana bread. Here is a tip I cut out of an old Fine Cooking magazine.
Quoting: Quick-ripen bananas in the oven. If your bananas aren't ripe enough to cook with, try peeling and baking the fruit at 450ºF on an ungreased baking sheet for 10-15 min until very soft. This technique acts like the natural ripening process and will sweeten your fruit in minutes.
If I am short maybe 1 ripe banana, I do this. I don't do it for all bananas required in the recipe. It works.
I made the first recipe posted above, on Monday. Just delicous. I am forever lookig for a recipe that doesnt dry out, but I dont want it to be so moist and fluffy its cake. Not that I dont like banana cake, but not for bread. I thought when mixing it it was going to be gooey..not to mention it took more than the hour to cook. Nope, it was just plain good. Also as described. Its better the second, even third day, if there is a piece left. Mosit as the fist day, you dont have to slather it with peanut butter or butter to moisten it up. Thats a keeper for sure, now on to try another one. I dont have any banana recipes, but throw them away all the time...this is a much better plan.
Oh yes. Peanut butter on banana bread is delicious.
Growing up, my "little" brother (he's younger, but he's about a foot taller) loved a vegetarian sandwich that was a specialty from a local sub shop in our itty bitty town. It was peanut butter plus honey, bananas, raisins and coconut. Makes me hungry just thinking about it!
In the south we grew up on peanut butter and banana sandwhiches. This is just one step better.
I can be found almost daily putting a dollop of p.b on my banana. Now that I think about it...Ive always heard that it was Elvis's favorite sandwhich...he had the hotels and such have them for him. Mindless trivia lol.
This popped up and wonder of wonders I had two ripe bananas just crying out to be squished and turned into banana bread. This is definitely a keeper. I had two slices already. Gotta stop or I won't have room for the BLT's later.
joycet, I had a friend who would always make the most delicious carrot cake with a unique sweet almost crunchy crust. Now I'm wondering if she too used sugar on the pan. I used to think she was just over cooking it a bit and thought that was the reason. It was so delicious.This recipe for banana bread sure looks delicious too.
Time to make Terry's Sour Cream Banana Bread recipe again!
This is the best recipe ever - I throw bananas into the freezer until I am ready to make banana bread. Currently, I have about 15 or so bananas. I'll make a number of loaves of this bread and then stick them into the freezer.
I love having different quick breads in the freezer so I can thaw and use for different occaisons or send a loaf to a neighbors...
the last time i made it, i used Splenda instead of sugar... I did think the consistency of the batter was thicker... but i also have always made a double batch... this was a single... I also used a 9x9 pan instead of 'loaf' [cooks faster]
and we can never wait til the second day, though there is always enough left over for the second day.
For those that use Splenda, there is a thread in either the recipe or cooking forum regarding Splenda and how bad it is for you.
I am a diabetic and MUST use artificial sweeteners, but I quit using Splenda when I found out Splenda is a Chlorocarbon, and chemically, the products most closely related to Splenda are DDT and Chlorodane dust (both also Chlorocarbons.) Pretty scary.
I'll see if I can find the thread and link and post it here.
One of the good things about banana bread is that you can improvise a lot on the basic recipe and it always seems to come out nice. I usually substitute oatmeal for half of the flour that most recipes call for; this gives it a bit more texture (and more fibre); I often use brazil nuts instead of walnuts, and if I don't have a loaf pan I use a shallow baking dish (about 3 inches deep) - the results are always good.
I always buy the packages of bananas that are beyond their prime. Generally you can pick them up for next to nothing. I then will divide them into groups of 2's and 3's and freeze them in gallon bags. When I make my banana bread, I just take out what I need to make banana bread.
One of my favorite food groups...I've always added 1-2 teaspoons of Cinnamon to mine.
While you can freeze the bananas in advance, this also speeds up the ripening when defrosted. If you only need a couple days, mash them up, mix with the Vanilla Extract and Cinnamon and and "marinate" in fridge till ready to use. The alcohol in the Vanilla extract will keep them from fermenting and going bad.
Here's my favorite - but will try adding the Sour Cream and another with Cream Cheese to this next time.
Extreme Banana Nut Bread
(Makes 2 loaves)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 cups mashed overripe bananas (4-5)
• 4 eggs, beaten
• 1 cup chopped walnuts (pecans)
• 2 teaspoons vanilla
• 1-2 teaspoons cinnamon (optional)
• 2 teaspoons baking soda (suggestion – 2 ½ tsps)
• 1 cup butter - room temperature (margarine is for people w/out good taste)
• 2 cups white sugar( suggestion 3:1 dark brown to white sugar)
- 3:1 ratio of brown to white sugar
- Add another tsp vanilla
- Add 1-2 tsp cinnamon
- Pecans or walnuts
1. Preheat oven to 350 degrees F. Grease and flour two 9x5 inch loaf pans.
2. Sift flour, salt and baking soda into a bowl. Avoid mixer if possible, or low speed.
3. In separate bowl, mix together - butter and sugar until smooth.
4. Stir in bananas, eggs, and walnuts until well blended
5. Pour the wet ingredients into the dry mixture, and stir just until blended.
6. Divide the batter evenly between the two loaf pans.
7. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean.
8. Let loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.
I've watched this thread since the start and have tried every recipe. I took a huge bunch of bananas off my tree last week and even though we ate several a day, I now have about 100 left. Yesterday I made Terry's recipe, 2 banana rum cakes, 2 loaves of double chocolate banana breads (basically the chocolate chip recipe above with a cup of powdered chocolate (Giradelli) added to the batter with the chocolate chips. Today, I'm going to do a few more loaves then freeze the rest. I have another tree with an even bigger bunch ready to pick. It's really going to be nice to have bread in the freezer! The banana rum cake was out of this world! I took one to a client, froze half of the other and we've almost finished off the other half!
I throw mine in the freezer and when I have a lot of frozen bananas, I spend a day and make 10 or 12 loaves and freeze them. I love being able to grab a loaf of banana bread from my freezer for various occasions, be it something to take to work, or something to take when I go to a friends' house.
Helene, my recipe is in Atlanta. If you DM a reminder I can send it in a few days. I use buttermilk or half milk/half yogurt to make a tender bread. You can either replace part of the liquid with rum or add a few Tbs. If you use rum extract only use one tsp. per recipe. Banana bread recipes are pretty forgiving that way. I also sometimes replace up to one third of the flour with corn meal or masa. It makes for an interesting flavor as well as texture. I prefer to bake mine in mini loaf pans. It cuts the baking time from an hour plus to around forty minutes. Makes for nice additions to gift baskets or to bring as house gifts. A double recipe will make six mini loaf pans.