I love rotten bananas!
Here’s why… They make the best banana bread. Once again, banana bread is a food I really wasn’t crazy about it until my friend, West, shared this recipe with me. I work with West, so daily I’m subjected to his stories about the fantastic meal he cooked the night before. But I want to give him credit where credit is due. He’s a serious cook. The kind who keeps his own stock in the freezer and delves into recipes that take hours to prepare. This is NOT one of those recipes! And remember what West says… the darker the peel, the better the banana bread.
(Makes 3 mini-loaves or 1 regular loaf)
Preheat oven to 350 degrees.
1/2 cup margarine
1 cup sugar
1/2 cup milk
1 teaspoon vanilla
1 cup banana pulp (about 2 bananas)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts
Add dry ingredients to banana mixture. Mix lightly until smooth. Fill each greased and floured pan three-quarters full.
Bake for 1 hour or until toothpick comes out of loaf clean. Remove to cool. It is delicious hot, however. Banana bread will not freeze well.
Recipe from Mary Mac’s Team Room recipe book.
My tip: When you have really ripe bananas but don’t have time to make the bread, remove the pulp from the peel and freeze for later.