Recipe: Leftover Banana Bread

Leftover Banana Bread

Leftover Banana Bread

The Eagle Brand condensed milk adds a nice richness to this leftover banana bread. A good thing to make after the holidays when you discover lots of blackened bananas lurking in the corners of your refrigerator. Makes 1 big loaf.

4-6 very ripe bananas
2 eggs
1 can Eagle Brand sweetened condensed milk
2 T melted butter
1 t vanilla extract
½ c brown sugar (or 1 cup if you like it sweet)
1 ¾ c flour
1 t baking powder
½ t baking soda
½ t Kosher salt
¼ c sliced almonds (optional)

Method: mush the bananas into pulp with a potato masher, back of a spoon or your hands. Mix in beaten eggs, Eagle Brand milk, melted butter, brown sugar and vanilla. Combine flour, salt, baking powder and baking soda in second bowl and mix well. Combine wet and bowls and pour into a loaf pan which has been rubbed with butter and dusted with flour. Bake 350 degrees for 60-90 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes, then turn out onto a wire rack and continue cooling to room temperature before eating. Good toasted with butter or cream cheese.

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