Happy November, folks!
Another month, another day, and another set of holidays just around the corner! You know what that means? Food, food, food!!!
Halloween has come and gone. Leaving us a huge pile of candy and fruit snacks. Sadly, we had a total of ZERO kids the other night. ZERO! Crazy, huh? Where were all the kids of San Francisco trick-or-treating???
In any case, the holidays lead to a LOT of eating and a LOT of deliciousness… and unfortunately, a lot of wasted food.
Wasting food is probably one of my biggest pet peeves. I hate throwing things out of the fridge. I am always trying to buy just enough to not lead to too many left-overs or try to find ways to utilize it in another way.
Bananas, baby! Bananas!
My friend once described bananas as the perfect fruit. They’re packed in their own compostable casing. They’re easy to peel. And if you are suffering from leg cramps, then you’re probably not getting enough potatssium and should go gobble up some bananas!
THEY ARE TRULY WONDERFUL!
BUT… these yellow beauties can turn quite quickly. Suddenly your beautiful, ripe, and yellow banana have turned into this…
But remember what your folks said about not judging a book by the cover… these ripening babies may be turning a lovely shade of black, but are also getting sweeter and softer by the minute. What does that mean?
My mother in-law, my friend, and my sister’s sister-in-law make mean banana breads. Delicious. Moist. Sometimes chock full of nutty goodness. Therefore, being surrounded by delicious banana bread makers has left me without a good banana bread recipe for a long time. That and being very intimidated to make banana bread.
Unfortunately (and fortunately), I cannot keep forcing myself and Kelson to eat bananas once they start going brown… so it’s time to bust out the recipes and find an easy go-to banana bread recipe.
Easy and Brilliantly Awesome Banana Bread Recipe
*This recipe is adapted from The America’s Test Kitchen Family Baking Book.
- 2 cups all purpose flour
- 1/4 cup sugar
- 3/4 tsp baking soda
- 1/2 tsp salt
- 4 very ripe bananas
- 3/4 stick salted butter
- 2 large eggs
- 1/4 cup low-fat Greek yogurt
- 1 tsp vanilla extract
- Optional: 1/2 cup toasted walnuts
1. Heat the oven to 350 degrees.
2. Whisk the flour, sugar, baking soda, and salt together in a large bowl.
7. Scrape the batter into the bundt pan. Smooth the top. Bake for about 55 minutes. Rotate the pan halfway through to make sure it cooks evenly. If you’re not sure the banana bread is ready, do the toothpick test. Stick a toothpick in the middle and pull it out. If it comes out clean, then you’re good to go. If you still see some batter stuck on, then bake it a little longer.