I often find myself with a couple extra bananas. I mean to eat them. I really do. But, for one reason or another, there they are, sitting on the counter looking all brown and kinda mushy. Sometimes I’ll take the bananas and make that banana “ice cream” you see all over Pinterest.
Sometimes, when I have time, I’ll make this awesome banana bread. It’s a moist, tender quick bread with loads of banana flavor. The trick to getting a sweet moist bread is to use really ripe bananas. Ones that are covered with little brown spots. No green at all. At that point, the starches in the banana have converted to sugars, and the banana is so sweet, so good.
I like to serve this at Thanksgiving dinner. I know, that sounds a bit odd, but who doesn’t love banana bread? And, it goes so well on the T-day table. You can have any leftovers for breakfast the next day too; toast it up and smear some butter on it. Or, use it as French Toast. So yummy!