I think nearly everyone gets a little gleeful when they have bananas that are approaching rotten. Bananas on their last legs are the most excellent for banana bread. My parents were in town for two weekends straight (so spoiled!) so we had a few bananas that were fast approaching the banana bread stage. It felt incredibly nice to get up this morning and bake breakfast instead of eating oatmeal from a plastic tupperware at 5:45am before class. It’s the little things.
1 and 3/4 cup all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinammon
1 cup mashed bananas
1/2 cup room temperature butter
1/3 cup granulated sugar
2 room temperature eggs
1 teaspoon lemon zest
1. Preheat the oven to 350°F.
2. Mix flour, baking soda, salt, and cinnamon together.
3. Cream butter and sugar together. When butter and sugar have become a pale white color and increased significantly in volume, add eggs one at a time.
4. Add mashed bananas to sugar, butter and egg mixture. Mix and then add the flour mixture. Pour into a 9 x 5 loaf pan and bake for 45 minutes, or until a toothpick inserted comes out clean.
A lovely, leisurely way to spend breakfast midweek. Along with a little yerba mate and I was ready to start the day. I still have two bananas that need to be turned into something quickly. Any other ideas for really ripe bananas? It’s my friend’s birthday on Friday and I volunteered to make her cake, or cupcakes rather. Stay tuned for that adventure!