I buy A LOT of bananas each week. When people see the stack of bananas in our house, they think that we are crazy. I buy anywhere from 30-40 bananas a week. It might seem like an excessive amount but when you do the math its really not that many because we do have 5 people in our family. 30/5 = 6 bananas per person per week. The little kids sometimes will eat 2 a day and that causes us to go through them pretty quickly.
But there are some weeks where we don’t finish all of the bananas l buy before they turn brown or they turn brown too fast and they lose their appeal. The picture below is a case in point. No one was going to touch these bananas no way, no how.
Do you ever wonder what to do when your bananas look like this? When bananas are this ripe, they are perfect for Banana Bread.
Total time: 75 minutes (only 15 min hands on time)
- 8 Tbsp butter (I use Earths Balance)
- 2 cups flour
- 1 tsp salt
- 3/4 cup sugar
- 2 eggs
- 3 very ripe bananas, mashed until smooth
- 1 tsp vanilla extract
1. Preheat oven to 350. Grease a 9×5 bread pan.
2. Mix the dry ingredients together in a medium size bowl.
3. Using a mixer, beat the butter, eggs and mashed bananas together.
4. Stir in vanilla extract.
5. Gently combine the wet and dry ingredients together by pouring the dry ingredients into the wet ingredients. Mix slowly until just mixed.
6. Pour the batter into the pan and bake from 45-60 minutes. Bread is done when toothpick comes out clean from center.
Tip: Store extra ripe bananas in the freezer. Peel the bananas and put in a ziplock bag until ready to use. Defrost the banana before using the bananas in a recipe. Maximum storage time should be 3 months.