Everyday Mom

Do you struggle to find just the perfect recipe for those overripe bananas?  Do you toss out the bananas when they turn brown?  Do you have a recipe that you just aren’t satisfied with?  Well, I am willing to share mine with you.  I realized this week when I cleared all of the old bananas out of the freezer that, while I grew up on the occasional loaf of really good banana bread, some of my friends had no clue that you could save bananas and use them in their own bread later. 

I buy bananas every week, and every week there are always one or two that get too ripe and soft to eat.  When they reach the point where they are no longer fresh, I toss them in the freezer.  Once frozen, they generally turn very dark in color and the sweet flavor intensifies.  In fact, my son thinks they smell like banana extract when you thaw them.  I have to agree that they have a little bit of a banana liquor smell.  Once thawed, you simply snip the ends, squeeze the pulp into a bowl, mash, and measure for your banana bread recipe.  I promise when you taste the bread made from these old bananas, you will have a freezer full of them!  I make this recipe every few months (generally prompted by the lack of room in the freezer!).

 Banana Bread

1 c. sugar

2 eggs, beaten

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. vanilla

2 c. flour

3 T. milk

1 stick butter, melted

1 c. mashed banana (3)

Mix all of the ingredients together adding the melted butter and bananas last.  Pour the batter into a greased and floured loaf pan.  Bake at 350 degrees for 45 to 60 minutes. 

This recipe is easily doubled and makes great muffins as well.  I love the silicone muffin cups.  Check out a previous post by Everyday Mom to read more about the best muffin cups ever!  Enjoy!