Hmmmm…..a bowl of bruised up nasty looking bananas one day away from the grand opening of a fruit fly carnival…what to do? What to do? Banana bread!
The husband is on a pseudo health kick right now. I say pseudo because he thinks if there is a full fruit bowl in the house, that he can walk by and look at, and he’s being healthy. Notice that nowhere in that sentence did I say anything about him eating said fruit. He looks at it every morning when he’s pouring his coffee and every evening as he makes the brain cramping decision of whether to have a bowl of ice cream or inhale half a bag of potato chips. Of course, being a guy, he can do these kinds of things without looking like a horse after a couple of days. I am not that fortunate…I am the one who eats the fruit.
So the other day he’s complaining to me about the “gnarly looking bananas” in the fruit bowl. The reality hits him pretty hard that real bowls of fruit don’t always look like a still life by Paul Cezanne.
So this is how I made the “gnarly looking bananas” disappear and turn into that night’s dessert: Banana Bread.
Ingredients
- 2/3 Cup Granulated Sugar
- 5 Tablespoons (1/3 cup) Unsalted Butter at Room Temperature
- 2 Large Eggs
- 2 Ripe Bananas (aka gnarly looking bananas)
- 2 Tablespoons Milk
- 1 3/4 Cups All-Purpose Flour
- 1 1/4 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 – 1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts work best)
- 1 Teaspoon Ground Cinnamon (optional)
Directions
Preheat the oven to 350 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
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