I personally prefer to eat bananas that are not spotted at all, with just a hint of green at the stem. So once they become spotty, it’s either throw them out, or find a use for them.
Sometimes we’ll just peel the bananas, toss them in a freezer bag, and pop them in the freezer for use in smoothies. Justin’s favorite is frozen mixed fruit, frozen banana, vanilla yogurt, and orange juice. My favorite is chocolate soymilk, frozen banana, and a dollop of peanut butter. Mmmmmm…
But today, I used up our old bananas for one of Justin’s favorites: Banana-Nut Bread. There are so many recipes out there for this bread, but I’ve been making this recipe for as long as I’ve been baking. I think I originally liked it because it doesn’t call for oil and it incorporates whole wheat flour. A little healthier, but still very yummy.
- 2 eggs
- 1/3 cup applesauce
- 2/3 cup sugar
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 2 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup mashed bananas (about 2 medium)
- 1/4 cup chopped walnuts
Preheat oven to 350 degrees.
Beat eggs, applesauce, and sugar with mixer at medium speed until pale yellow. Add dry ingredients alternately with bananas to mixture. Mix at medium speed until well blended. Pour into greased or sprayed loaf pan. Bake 45 to 60 minutes, until toothpick inserted near center comes out clean. Let cool in pan 10 minutes before turning out on a rack to cool completely.
Makes 1 loaf.
Source: I have no idea.