I have a penchant for buying more bananas than I can eat. It’s such a problem. At the store, I tell myself, “Of course, I can eat 7 bananas in a week.” However, when it takes them a couple days to get ripen (I hate green bananas), and then they all proceed to rot at the same rate, my window of opportunity to eat all 7 of them before they get too soft is very, very small. And so, I often have mushy bananas at the end of the week.
Maybe I should take the hint and stop buying so many bananas. But I don’t. I take it as a hint that I need more banana bread in my life. And so, I oblige. I make banana bread.
- 1/2 cup butter, softened
- 1 cup white sugar
- 1 egg
- 1/4 cup honey
- 1 1/2 cups mashed banana (approx. 3 0r 4. Rotting is fine…)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Step by step:
- Preheat oven to 350 degrees F. Grease and flour one 9×5 inch loaf pan.
- Cream margarine and sugar until smooth. Beat in eggs, then bananas with hand held mixer. Add flour and soda, stirring just until combined. Not any more than that. Over-mixed quick bread is sad quick bread.
- Pour into prepared pan and bake for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool.
- CONSUME! It’s best when warm, but will keep well in the fridge.
If you’re looking for a whole wheat, no processed sugar version. I highly recommend this recipe!