I bought a big bag of bananas from Costco, and for some reason they got ripe really quick. Tracy, our primary banana eater, likes her bananas on the green side. I don't mind a yellow banana, but I don't eat a lot of bananas, and certainly couldn't put down 7 extra bananas, especially when they start getting those brown spots. So when you're in such a situation where you've got more bananas than you can eat, try making some banana bread. Its an easy and delicious way to put them to use.
I used a modified version of Aunt Holly's Banana Bread from Epicurious. A relatively simple recipe that uses minimal ingredients.
- 3 to 4 ripe bananas
- 1/4 cup melted butter
- 1 cup sugar
- 1 1/2 cups flour*
- 1 teaspoon baking soda*
- 1/4 teaspoon salt
- 1 egg, beaten
- Chocolate chips (as many as you want!)
- Mixed Raw Nuts**
* I used self-rising flour in lieu of regular flour and baking soda. My baking soda has been in my fridge absorbing odors for the last several months, so i thought it unwise to use it. And my alternatives were in the freezer and shoe closet doing the same.
** Walnuts would probably be recommended for a more traditional banana bread, but given what I had available in my pantry, mixed raw nuts is what I used. I think some crushed or sliced almonds would be great, as would a handful of any trail mix.
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