I pretty much will only eat bananas that are totally yellow on the outside. Bananas with brown spots are gross. I know that they get sweeter as they ripen, but they also get a mushy texture that I just don’t enjoy.
The only sensible thing to do with these kinds of bananas is to turn them into banana bread. In fact, the riper the bananas, the better the bread.
When I first got into baking a few years ago, banana bread was the first thing that I made. I’ve tried a few different recipes over the years, but my favorite continues to be the Classic Banana Bread recipe from Cooking Light. The yogurt in the batter makes it incredibly moist and tender. I have doctored it up once or twice with nuts and chocolate chips, but it really doesn’t need anything since the banana flavor is so intense.
Although it’s tempting to cut into the loaf as soon as it comes out of the oven, I personally think that the flavors are even better after the bread sits for at least a few hours. You could also make muffins from this recipe, freeze them, and take them out for breakfasts throughout the week as needed.
From: Cooking Light
What you will need:
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/3 cup plain low-fat yogurt
- 1 teaspoon vanilla extract
What to do:
- Preheat oven to 350 degrees.
- Combine the flour, baking soda, and salt, stirring with a whisk.
- Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended.
- Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended.
- Add flour mixture; beat at low speed just until moist.
- Spoon batter into a buttered loaf pan.
- Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
- Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.