When life gives you lemons, make lemonade, right? Soooooooo, when life gives you bananas, make banana bread!
My family always has bananas on hand. They go with everything. The kids eat them with their breakfast, I can throw one in their lunch, and they are an easy and quick snack. Every once in a while, however, a few of our bananas end up overripe. That is, we don’t eat them fast enough and they are softer than we like. For a long time I would just throw them out. Then, one day, a friend of mine suggested freezing them.
“You can use them for banana bread,” she said. “Good idea!” I thought.
I figured I would give it a try. After all, there was plenty of room in the freezer and I could decide what I wanted to do with them later. I could throw them away now or throw them away later.
A few months ago, I had more than twenty bananas in my freezer. One day I decided to finally try them in my bread recipe. To my surprise, the bread was delicious! I was so glad to finally have a use for all those old bananas. (For anyone who wonders if they taste different than non-frozen ripe bananas, I wondered too. So I tried making a loaf with bananas that had not been frozen and there was no difference.)
This is the recipe for banana bread:
3 or 4 ripe bananas
⅓ cup melted butter
1 cup sugar (can reduce to ¾ cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
pinch of salt
1 ½ cups all purpose flour
No need for a mixer for this recipe. Preheat the oven to 350 degrees. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture over a buttered 4×8 inch loaf pan. Bake for one hour.
*** I make mini loaves for neighbors at Christmastime. Bake these for 30 min.
(recipe from simplyrecipes.com)
So, from now on, don’t throw those overripe bananas away! Freeze them and bake some banana bread instead. Happy baking!