Monday, August 29, 2011

Recipe: Banana Bread

If you're like me and keep bananas around on a regular basis (but are the only person responsible for eating them), you inevitably hit that phase where you're having to devour three a day to keep them from getting too ripe.

You don't have to go on a potassium binge. Make banana bread! Or banana pancakes. Or any of the many possibilities that allow you to use up overripe bananas.

If you have overripe fruit but can't use it right away, you can put it in the fridge for a couple of days. The peel will turn almost black, but the fruit inside is ok - it will continue to ripen very slowly.  If you don't have enough fruit for a recipe, mash the bananas and toss them in the freezer to use when you have more. If you do this, the outside layer of the mashed bananas will turn brownish from oxidization, but it tastes perfectly fine in the bread. Just stir it up and no one is the wiser!

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