I Love Bananas, But I am pretty picky about when I can eat one, there is what I like to call a banana window, this is when the banana is perfect to eat, You get maybe a day or two in the banana window. It is right in between the not ripe enough stage and the being over ripe to eat, so as you can imagine I have wasted many banana’s in my day.
Before you get all weird about me wasting food, I don’t always just throw them away, I do sometimes cut them up and freeze them to use in smoothies later. But my all time favorite thing to do with them is let them get super ripe and make banana bread. The key to super sweet banana bread is to let them get crazy ripe, like black scary looking… I know, its hard to have them sitting on your counter looking all yucky, but I promise you those gross looking things make the best banana bread!
I had these guys sitting on my counter for a few weeks now and I had to stop Doug from throwing them away a couple of times. So it was definitively time to make banana Bread! Here’s my super easy go to recipe:
1 3/4 Cup Flour
2/3 cup sugar
1/3 cup butter
1/4 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 cup mashed bananas
Cream Sugar, eggs and butter and bananas. Add dry ingredients. Bake at 350 for 1 hour. sprinkle with powdered sugar (optional)
I usually bake in a bread pan, but this time I used a bundt pan I shortened baking time to 40 mins.