Molasses Banana Bread

I buy my bananas at Costco for two reasons.

#1) I eat a lot of bananas (and their price is the best!)

#2) Leftovers make great banana bread (or baked banana oatmeal!)

 

I saved these last three bananas to make bread to bring to a friend’s house this weekend.  I could have sworn that I had previously made a banana molasses bread, but couldn’t find it on the blog.

 

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So I did a quick internet search and found a new recipe to try.

 

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The best part is that it is a quick and easy recipe!  You only need ONE bowl, so it’s perfect for over ripe bananas.

 

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Baker’s Note: If you are measuring oil and something sticky (like molasses), measure your oil first and then use the same measuring cup for the molasses.  It will slide right out and is super easy to clean.

 

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I followed the recipe as written except that I left out the nuts.

 

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The worst part about making bread to bring to a friend’s house is that it is frowned upon to slice yourself a taste test.

 

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But if the batter and smell are any indication, this bread is a real winner!  So upon further inspection it turns out that I was actually thinking about this Maple Banana Bread that I made earlier in the winter.  Maple Syrup/Molasses…that’s easy to confuse!  Either way, they both sweeten up banana bread beautifully!

 

Looking to try a new banana bread recipe, I shared some of

my favorites on National Banana Bread Day!

 

 

Molasses Banana Bread

From Random Pocket Notes

Ingredients

3 ripe bananas

1 egg, unbeaten

2/3 cup sugar

2 tablespoons light molasses

2 tablespoons olive oil

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped walnuts or chocolate chips (optional)

 

Directions

Preheat oven to 325 degrees and grease a 9×5 loaf pan.

Mash bananas well until no lumps remain. I used my hand mixer.  Add unbeaten egg. Mix well.

Beat in sugar, molasses and olive oil.

Stir in flour, baking powder, baking soda and salt just until blended. Do not overstir!  Stir in nuts (or chocolate chips) if using.

Pour into greased loaf pan.  Bake for one hour or until tester comes out clean.

Cool slightly before slicing.

Freezes well!

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27 thoughts on “Molasses Banana Bread

  1. Thanks for the tip about measuring the oil before the molasses! I always have that problem, but am definitely going to try yout trick next time! This recipe looks delicious 🙂

  2. Sounds amazing!! I think banana bread while it’s baking and right when it’s finished is one of the best smells in the world. Delicious 🙂

  3. I think you are officially the banana bread queen. This looks great and what a bummer you didn’t get to try it. I’m sure it was delicious because you know your way around banana bread. I always make banana nut muffins with my brown babies.

  4. molasses banana bread sounds fantastic! I love the flavor of molasses in breads. I also buy my bananas at costco because we use so many of them!

  5. Love the addition of molasses to your banana bread! I love the stuff. I’m at the store purchasing bananas every two days because we all eat them like crazy. I love when they have a chance to get overripe, because I’m all over breads and muffins. This bread looks great!

    • Thank You! I am the only banana eater in my household so I overbuy for baking and freezing. I try to find reasons to share my banana breads otherwise I would eat the entire loaf by myself : )

  6. Holy delicious! I wonder if it would work to modify with GF oat flour? There are about 20 super ripe bananas on my counter… gonna have to try!

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