Monday, April 15, 2013
My kids eat a lot of fruit -- strawberries, grapes, oranges, apples, kiwi, you name it. They love fruit. And they especially love bananas. My oldest son will not eat a sandwich for lunch so I usually have to send him to school with granola, a banana and yogurt. Needless to say, we have a lot of bananas in our house.
Bananas ripen quite quickly and turn from firm to mushy. Which makes it no longer 'lunch pack-able' for my son. So, in order to not waste ripe bananas, I use them to make banana bread. A super easy recipe (you don't even need to use a mixer!) and a tasty, healthy snack. For variety, add chopped pecans!
3 ripe bananas
1/3 cup of melted butter
1 cup of brown sugar
1 teaspoon of vanilla
1 teaspoon of baking soda
1 pinch of salt
1 1/2 cups of flour
1. Peel and mash the three ripe bananas in a bowl.
2. Melt the butter and mix with the bananas.
3. Beat the egg and vanilla in a small bowl. Mix the brown sugar and egg mixture with the bananas.
4. Add the baking soda and pinch of salt to the bananas and stir.
5. Mix in the 1 1/2 cups of the flour with the bananas.
6. Preheat the oven to 350 degrees. Butter a loaf pan and pour the batter in the loaf pan. Cook in the oven for 50 minutes (until you can insert a toothpick and it comes out clean).
7. Cook on a wire rack. Remove from pan and slice to serve!