It happened to me again. Bananas were on sale and I bought more than we could eat before they got too ripe. Actually, I don’t even like to eat bananas once they start getting brown spots, so it’s inevitable that once that happens, unless Mac eats them, they’re going to go black.
If you happen to have black bananas, they are fine to throw into the freezer to use later. You can freeze them right in their skins, or if you want to use them in milkshakes, you can peel them and freeze them in ziplock bags. Actually, ripe bananas make the best milkshakes, and if they are frozen you don’t have to add as much ice cream.
I also happen to have some nuts in the freezer that I bought some time ago and never got around to using, so I thought it was probably time for me to bake up a banana bread.
I have a great recipe that makes a really nice, moist loaf. You don’t have to add nuts but if you do, it’s just that much better.
BANANA NUT BREAD
1/2 cup butter
1 cup sugar
2 eggs, well beaten
2 ripe bananas, well beaten2 tbsp flour
1/2 tsp salt
1/2 cup of walnuts (optional)
Cream butter, add sugar, then add the rest of the ingredients in the order given.
Add more milk if dough is hard to mix, but it should be very thick.
Bake in two greased loaf pans or in muffin tins in slow oven (300F) for one hour or until a toothpick comes out clean.