Banana bread uses up those ripe ones
You meant to enjoy them on cereal, or just munching on out of hand, but now you see that what were once yellow bananas are getting those tell-tale black spots. Too ripe to enjoy for munching. But perfect for making into a delicious banana bread, which will fill your house with a delightful aroma as it bakes.
Actually if you don’t have time to put together this quick bread right now, there’s no need to toss the bananas. They actually keep well in the freezer for a month or more for baking later. No need for peeling them either. Just place your ripe bananas in a plastic storage bag, then put that bag in a heavier freezer bag, marked with the date. When you are ready to use the frozen bananas for baking, let them thaw out on the counter or in the fridge. Even though they will seem a bit mushy after they thaw, the texture is just right to include in your favorite recipe for banana bread, cake, or muffins.
BEST BANANA BREAD
1 cup sugar
½ cup butter or margarine
1 cup mashed ripe bananas
2 large eggs
2 cups flour
¼ cup buttermilk (see note below)
1 teaspoon baking soda mixed with 1 tablespoon water
With electric mixer, beat together sugar and butter or margarine. Add bananas; beat until smooth. Beat in eggs until well combined. Add remaining ingredients and mix together just until combined. Do not over mix. Place in buttered or cooking-sprayed 9x5-inch loaf pan.
Preheat oven to 350 degrees F. Let batter stand in pan for 15 minutes, then bake for about 60 minutes or until top is light brown and bread is firm.
(Note: Substitute for buttermilk – add 2 teaspoons lemon juice or cider vinegar to liquid measuring cup. Fill to ¼ cup mark with milk.)
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