Let 'em get good and brown. Leave 'em there for a few days, as long as you don't have fruit flies (like we do; long story). Then, when they're nice and dark, make that 'nana bread. Of course, if you don't have the time right now, you can always freeze them and save them for next week. Or month. But you really don't want to wait that long. And be sure to pin or bookmark this recipe so you can find it later.
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| Forgive the horrid pictures. |
Oh, and don't feel bad if you taste the batter before it's even in the pan and you can hardly stop. It's just so yummy! But beware, if you eat a lot it will expand in your stomach and you'll be so bloated you'll just want to die. But you'll have to balance that knowledge with knowing if you don't eat it now, you might die anyway...
1 C white Sugar
2 C (2 medium) mashed bananas
1/2 C butter, soft
1/4 C milk
1 tsp vanilla
2 eggs (substitute 1/4 C plain applesauce per egg... just do it.)
2 C flour
1/2 C chopped nuts (optional--but I never use them)
1 tsp baking soda
1/2 tsp salt
Heat your oven to 350 degrees. Grease the bottom of a bread pan. Blend the first 6 ingredients (sugar, banana, butter, milk, vanilla and eggs or applesauce), beat for 1 minute at medium speed. Stir in the remaining ingredients just until moistened. Batter will be thick, almost doughy. Pour into bread pan and bake for 50-60 minutes or until a toothpick comes out clean. Cool 5 minutes; remove from pan; cool on cooling rack.
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| I really suck at taking pictures. |
I can't have egg, so I use applesauce instead (in banana bread). The bread is super moist and has excellent flavor.
Add chocolate chips.
Put oats and brown sugar on top before you bake it.
Use apples instead of bananas. If you use apples, add a little oil and cinnamon to the batter, and put brown sugar and oats or raisins on top.
Use oat or half white/half wheat flour instead of plain white for a healthier alternative.
